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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
1/2 cup shortening |
1 1/3 cups sugar |
2 eggs |
1 cup mashed, cooked pumpkin |
1 teaspoon vanilla extract |
1/2 teaspoon lemon extract |
1 teaspoon grated lemon rind |
2 1/2 cups all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon ground allspice |
1/4 teaspoon ground ginger |
1 cup raisins |
1/2 cup chopped pecans |
lemon butter cream frosting (optional) |
Directions:
1. Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in pumpkin, vanilla, lemon extract, and grated lemon rind.
2. Combine flour, baking powder, salt, and spices in a medium mixing bowl; stir well. Gradually add to creamed mixture, stirring well. Stir in raisins and pecans.
3. Drop batter by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375° for 12 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks. Frost with Lemon Butter Cream Frosting, if desired.
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