Pumpkin Cookies II Recipe

Ingredients
<br>- ½ cup shortening
<br>- 1 ¼ cups packed brown sugar
<br>- 2  eggs
<br>- 1 teaspoon vanilla extract
<br>- 1 ½ cups canned pumpkin
<br>- 2 ½ cups all-purpose flour
<br>- 4 teaspoons baking powder
<br>- ½ teaspoon ground cinnamon
<br>- ½ teaspoon ground nutmeg
<br>- 1 cup raisins
<br>- 1 cup chopped walnuts
<br><p></p>Directions
<br>step 1: Preheat oven to 375 degrees F (190 degrees C).
<br>step 2: Cream shortening and sugar, then add   the eggs.  Mix well.  Add vanilla and   pumpkin.  Set aside.
<br>step 3: Sift dry ingredients, then blend into the step 4: Drop by heaping teaspoons onto a greased cookie sheet, bake for 10 - 15 minutes. Cool. Best eaten if you let them "ripen" for a day. Store in a sealed container.
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Ingredients
- ½ cup shortening
- 1 ¼ cups packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups canned pumpkin
- 2 ½ cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup raisins
- 1 cup chopped walnuts

Directions
step 1: Preheat oven to 375 degrees F (190 degrees C).
step 2: Cream shortening and sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside.
step 3: Sift dry ingredients, then blend into the "wet" ingredients. Fold in the nuts and raisins. Mix well.
step 4: Drop by heaping teaspoons onto a greased cookie sheet, bake for 10 - 15 minutes. Cool. Best eaten if you let them "ripen" for a day. Store in a sealed container.

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