Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Shortening |
| 1 cup | Cooked pumpkin |
| 1 | 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