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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 18 |
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I got the recipe for these chewy cookies from my grandmother, explains Carol Preston of Bloomington, Indiana. Every time I prepare a batch, they're gobbled up in no time. Ingredients:
1/2 cup shortening |
1 cup sugar |
1 cup canned pumpkin |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
dash salt |
1 cup raisins |
frosting: |
2 tablespoons butter |
1-1/2 cups confectioners' sugar |
2 tablespoons milk |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Add pumpkin and vanilla. Combine flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Fold in the raisins.
2. Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Cool on wire racks to cool.
3. For frosting, melt butter in a saucepan. Stir in the sugar, milk and vanilla until smooth. Frost cooled cookies. Yield: about 3 dozen.
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