Pumpkin-nut cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Ground ginger |
| 1 | cup | Sugar |
| 1 | cup | Canned pumpkin |
| 1 | cup | Raisins |
| 4 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Shortening |
| 2 | Eggs | |
| 1 | cup | Chopped nuts |
Directions
In a medium bowl, stir together: flour, baking powder, cinnamon, salt and ginger. Set aside.
In a mixer bowl, beat shortening for 30 seconds. Add sugar and beat till fluffy. Beat in eggs and pumpkin. Add dry ingredients and beat till combined. Stir in nuts and raisins.
Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 350 degrees for 12 minutes. Remove to wire racks and cool.