Pumpkin-pineapple cookies
6 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| 1½ | cup | Sugar |
| 1 | Egg | |
| 1 | cup | Pumpkin |
| ½ | cup | Pineapple, crushed; drained |
| 1 | cup | Rolled oats |
| 1 | cup | Nuts; chopped |
| 2 | cups | Flour |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Cinnamon |
| ¼ | cup | Milk |
Directions
In mixing bowl cream shortening and sugar together until fluffy; blend in egg. Put in pumpkin, pineapple, oats and nuts; stir thoroughly. Add the sifted dry ingredients and milk alternately; drop by spoonfuls on ungreased cookie sheet about 2 inches apart. Bake in 400-degree oven for 8 to 10 minutes. One cup applesauce may be substituted for milk and pineapple.