1/2 c Shortening
1 1/4 c Brown sugar
1 c Pumpkin puree
2 Eggs
2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1 ts Cinnamon
1 ts Nutmeg
1 c Raisins
1/2 c Chopped nuts
Combine all the dry ingredients in
a bowl. In a second bowl, cream
the shortening and work in the
brown sugar and eggs. Mix well.
Stir in the pureed pumpkin. Add
the nuts and raisins. Gradually
stir in the dry ingredients,
mixing well. Drop spoonfuls of the
batter on an ungreased cookie
sheet. Bake at 375F for 10 to 15
minutes.
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