1 1/2 cups brown sugar, packed
1/2 cup shortening
1 one-pound can pumpkin
2 3/4 cups flour, sifted
1 Tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ginger
1 cup raisins
1 cup pecans, chopped
- Preheat oven to 400 degrees F.
- Mix sugar, shortening, eggs, and pumpkin thoroughly in a large bowl. Sift dry ingredients and add to pumpkin mixture. Blend well. Add raisins and pecans. Drop batter by teaspoonsful on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned. Remove from oven, and lift off with a pancake turner. Makes five to six dozen.
This recipe comes from the Peanuts Cook Book, published in 1969. It was an offer of the Scholastic Book Club, a source for ordering books when I was teaching.
The Husband has endorsed these cookies.:-) After volunteering all day working on a Habitat House that our church is building, he quickly ate two of them for a snack.:-) Then, he followed up dinner with a slice of Apple Pie.:-)
The next post will be a "sneak preview.":-)
Thank you for reading. I really enjoy your comments.