Yield: 3 Dozen
| Measure | 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) |
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.