Yield: 84 cookies
|2 cups||C&H Golden Brown Sugar|
|2 cups||Cooked or canned pumpkin|
|1 cup||Salad oil|
|4 cups||Sifted all-purpose flour|
|2 teaspoons||Baking powder|
|1 cup||Chopped nuts|
In a mixing bowl beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients; add and stir until smooth. Blend in raisins and nuts. Drop by teaspoonful on lightly oiled baking sheet.
Bake at 350 degrees for 12 to 15 minutes. Makes about 7 dozen. No eggs needed in these moist, soft cookies.
Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias