Recipe By : Kay Walsh
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Sugar
2 c Shortening
16 oz Canned pumpkin
2 Eggs
2 ts Vanilla
2 ts Cinnamon
1 ts Nutmeg
1/2 ts Allspice
4 c Flour -- sifted
2 ts Baking powder
1 ts Baking soda
1 ts Salt
2 c Raisins
1 c Buts -- chopped
Icing:
3 oz Cream cheese -- softened
1 ts Vanilla
2 c Powdered sugar -- sifted
In a large bowl cream sugar and shortening. Add pumpkin, eggs, and
vanilla. Beat well. Sift together dry ingredients and spices. Add to
creamed mixture; mix well. Stir in raisins and nuts. Drop by rounded
teaspoonfuls onto greased cookie sheet, about 2" apart. Bake at 350 F
for 12 to 15 minutes. Remove and cool. Frost with icing.
Icing:
Mix all ingredients together until smooth. Spread on cooled cookies.
Can be made ahead and kept in the refrigerator.
