Thursday, October 27, 2011

Pumpkin Cookies

October and November are the perfect time to make these!

2 cups shortening
2 cups sugar
1 16-oz can pumpkin
2 eggs
2 tsp vanilla
4 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp ground nutmeg
1/2 tsp ground allspice
1 tsp salt
2 cups raisins (optional)
1 cup chopped nuts (optional)

Cream shortening and sugar. Add pumpkin, eggs, and vanilla; beat well. Stir together flour and next 6 ingredients. Add to batter; mix well. If using raisins and nuts, stir them in now. Drop rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350 for 12 to 15 minutes, or until it is lightly browned on top. Cool on rack. If desired, frost with vanilla frosting.

Yield: 7 dozen.

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