Pumpkin-pineapple cookies

Yield: 6 Dozen

Measure Ingredient
½ cup Shortening
1½ cup Sugar
1 \N Egg
1 cup Pumpkin
½ cup Pineapple, crushed; drained
1 cup Rolled oats
1 cup Nuts; chopped
2 cups Flour
½ teaspoon Baking powder
½ teaspoon Baking soda
2 teaspoons Salt
1 teaspoon Cinnamon
¼ cup Milk

In mixing bowl cream shortening and sugar together until fluffy; blend in egg. Put in pumpkin, pineapple, oats and nuts; stir thoroughly. Add the sifted dry ingredients and milk alternately; drop by spoonfuls on ungreased cookie sheet about 2 inches apart. Bake in 400-degree oven for 8 to 10 minutes. One cup applesauce may be substituted for milk and pineapple.

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