1/3 c Crisco
1 1/3 c Sugar
2 Eggs, well beaten
1 c Canned pumpkin
1 ts Vanilla extract
2 ts Lemon juice
2 1/2 c Flour
4 ts Baking powder
1 ts Salt
1/4 ts Ginger
1/2 ts Allspice
1 ts Nutmeg
1 ts Cinnamon
Sugar & cinnamon
Preheat oven to 400 degrees. Cream shortening and sugar thoroughly.
Add egg, pumpkin, and flavorings, mixing well. Sift together dry
ingredients and sift into creamed mixture. Mix well. Drop by large
teaspoonfuls on a greased baking sheet (or a sheet covered in
aluminum foil); these spread very little. Sprinkle equal amounts of
sugar and cinnamon, mixed together in a shaker, over cookies. Bake
about 15 minutes.
Source: Lisa Clarke, adapted from a recipe from "Savannah Sampler
Cookbook" by Margaret Wayt DeBolt
I made these last night. They're chewy and great with a cup of
cinnamon tea, or a cup of hot chocolate with cinnamon sprinkled in it.
* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627
* Posted by LISA on 09-12-95
