Yield: 108 servings
|2¼ cup||Granulated Sugar|
|¾ cup||Vegetable Shortening|
|2||Whole Eggs; beaten well|
|1 can||(16-oz.) Cooked Pumpkin|
|1¼ teaspoon||Baking Soda|
|1 cup||Walnuts; chopped|
|4 cups||Flour; sifted|
|4 teaspoons||Baking Powder|
Welcome to "Death-by-Pumpkin Week" at Recipe-a-Day. What is Death-by-Pumpkin Week? Well, it's The Cook and Kitchen Staff, offering you recipes featuring the sweet flesh of the all-American pumpkin . . . Until you're about ready to kill us.
Okay, we have to admit that Death-by-Pumpkin week was one of our favorite thematic recipe productions during this same time last year. Would you believe we still have more pumpkin recipes in our archives that we've dusted off and are sending your way? Get ready for a week of pumpkin pies, breads, cakes, cookies, and surprises as we feature this bright orange vegetable that's found at the end of a trailing vine. Remember, there's a pumpkin just waiting for you to stop by and take it home tonight, at pumpkin patch near you. Or perhaps more accurately, there's a can of cooked pumpkin waiting for you at your local grocer's!
Cream together sugar and vegetable shortening in a medium-sized mixing bowl by utilizing a hand-held electric mixer.
Add eggs, vanilla, cooked pumpkin, and baking soda. Blend again to thoroughly combine all ingredients.
Add raisins and chopped walnuts, and stir to combine.
In a separate large mixing bowl, sift together flour, baking powder, ginger, cinnamon, allspice, cloves, and salt.
Pour pumpkin mixture into the dry ingredients and stir with a wooden spoon until the cookie dough is blended thoroughly.
Drop by the teaspoonful onto a non-greased cookie sheet and bake for 8 to 10 minutes in a pre-heated 375-F degree oven, until lightly brown. Remove from the cookie sheet to a wire rack to cool. Store in an airtight container for up to one week or freeze in plastic bags for up to a month.
Kitchen Staff Tips: If you'd like a little more spice to your spiced pumpkin cookies, simply prepare a cinnamon- sugar mixture on a 4:1 ratio.
That is, 4 teaspoons sugar to every 1 teaspoon of cinnamon. Prior to baking, sprinkle the mixture over the top of the cookies. It makes a handy cinnamon-toast sprinkle, too, if you prepare about ¼ cup of the mixture and store it in a shaker in your pantry.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Oct 19, 1998, converted by MM_Buster v2.0l.