This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.
Pumpkin Cookies
Mother’s choice–children eat these soft cookies without making crumbs
1/2 c. shortening
1 1/4 c. brown sugar, firmly packed
2 eggs
1 tsp. vanilla
1 1/2 c. canned or frozen mashed pumpkin
2 1/2 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. raisins
1 c. chopped walnuts
- Cream shortening and sugar; add eggs; beat. Mix in vanilla and pumpkin.
- Sift together dry ingredients; mix into creamed mixture. Add raisins and nuts.
- Drop dough by heaping teaspoonfuls on greased baking sheets. Bake in a moderate oven (375°) until lightly browned, about 15 minutes. Makes 60.
- Cool on rack; package in freezer containers, seal, label, date and freeze.
- Recommended storage: 9 to 12 months.
- To serve, let thaw in wrapper at room temperature a few minutes.