Diabetic pumpkin cookies

Yield: 1 servings

Measure Ingredient
1 cup Shortening
1 cup Cooked pumpkin
1 \N Egg
1 teaspoon Vanilla
2 cups Flour
¼ teaspoon Allspice
½ teaspoon Nutmeg
½ teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Cinnamon
1 cup Raisins
½ cup Chopped nuts

Soak raisins in hot water for 5 minutes. Drain. Cream shortening.

Add pumpkin, egg and vanilla. Beat well. Mix dry ingredients. Add to creamed mixture. Mix well. Add raisins and nuts. Drop on greased cookie sheets and press with a fork. Bake at 350 degrees for 12 minutes. Makes 3 to 4 dozen. *Contributor writes, "I freeze these; otherwise, they get moldy. They can be eaten right out of the freezer."

From: Lancaster Farming by Alta Hoshour Shared By: Pat Stockett From: Pat Stockett Date: 06-13-95 (159) Fido: Cooking

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