Felicia's pumpkin cookies
3 - 4 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Butter, softened (4 sticks) |
| 2 | cups | Sugar |
| 2 | Eggs | |
| 2 | cups | Mashed cooked pumpkin (or canned) |
| 2 | teaspoons | Vanilla |
| 5 | cups | All-purpose flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| 4 | teaspoons | Ground cinnamon |
| 2 | teaspoons | Ground cloves |
| 2 | teaspoons | Ground nutmeg |
| 1 | teaspoon | Salt |
| 2 | cups | Raisins |
| 2 | cups | Chopped walnuts |
Directions
Preheat oven to 375 F.
Cream together the butter and sugar until smooth. Beat in the eggs one at a time. Add the pumpkin and vanilla, blending well.
In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
Add to the creamed mixture, stirring well. Mix in the raisins and nuts.
Drop by spoonfuls onto greased cookie sheets and bake in a preheated 375 F oven for 10 to 15 minutes.
Recipe from: Old Lyme Inn, Old Lyme, Connecticut Source: Yankee Magazine's Christmas in New England, 1995 Typed by J. Matthews, October, 1995