Pumpkin-pineapple cookies
6 Dozen
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | cup | Shortening |
1½ | cup | Sugar |
1 | 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 |
Directions
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.