American Recipe
Project Blog

Food, Family, History

Elaine’s Pumpkin Cookies

Nov 22, 2013 | Posted in: , , , , | 1 Comments

IMG_3809 (1)

 
PUMPKIN COOKIES

1 cup sugar, 1 cup canned pumpkin, 1/2 cup shortening (CRISCO) solid   (MIX TOGETHER)

2 cups all-purpose* or whole wheat flour
1 teaspoon baking powder*
1 teaspoon baking soda*
1 teaspoon ground cinnamon
1/4 teaspoon salt*
1/2 cup raisins (optional)
1/2 cup nuts  (optional)

Heat oven to 375,  Mix sugar, pumpkin, shortening.  Stir in flour, baking powder, baking soda, cinnamon and salt.  Stir in raisins and nuts.

Drop dough by teaspoonfuls onto ungreased cookie sheet.  Bake until light brown 8 to 10 min.  Immediately remove from cookie sheet, cool.  Spread w/Light Brown Glaze.  About 4 dozen cookies

*If using self-rising flour, omit baking powder, baking soda and salt.

LIGHT BROWN GLAZE

1/4 cup margarine or butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Heat margarine in 1-1/2 quart saucepan over medium heat until delicate brown.  Stir in powdered sugar and vanilla.  Stir in milk until smooth.


1 Comments

  1. These muffins came out fluffy and moist, yum! This was the perfect recipe for using leftover pumpkin puree, dried cranberries and cream from Thanksgiving. I think I added a little too much baking soda and they have a metallic taste. Leftover cranberry sauce slathered on top solved that problem, lol. Thanks for the muffin recipe!

    RMAU - June 3, 2016, 10:41 pm

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>