1 c Shortening 1/2 ts Nutmeg
1 c Cooked pumpkin 1/2 ts Baking soda
1 Egg 1 ts Baking powder
1 ts Vanilla 1 ts Cinnamon
2 c Flour 1 c Raisins
1/4 ts Allspice 1/2 c Chopped nuts
Soak raisins in hot water for 5 minutes. Drain. Cream shortening. Add
pumpkin, egg and vanilla. Beat well. Mix dry ingredients. Add to creamed
mixture. Mix well. Add raisins and nuts. Drop on greased cookie sheets and
press with a fork. Bake at 350 degrees for 12 minutes. Makes 3 to 4 dozen.
*Contributor writes, “I freeze these; otherwise, they get moldy. They can
be eaten right out of the freezer.”
Yields
3 servings