Pumpkin raisin cookies
3 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| 1 | cup | Sugar |
| 1 | cup | Canned pumpkin |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | Flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| 1 | dash | Salt |
| 1 | cup | Raisins |
| 2 | tablespoons | Butter |
| 1½ | cup | Powdered sugar |
| 2 | tablespoons | Milk |
| 1 | teaspoon | Vanilla extract (or try maple) |
Directions
FROSTING
In mixing bowl, cream shortening and sugar. Add pumpkin and vanilla.
Combine flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Fold in the raisins. Drop by teaspoonsful onto greased baking sheets. Bake at 350 deg. F. for 12-14 minutes or until lightly browned. Cool on wire racks. For frosting, melt butter in a saucepan. Stir in sugar, milk and flavoring until smooth. Frost cooled cookies. Yield: about 3 dozen.