Honey Pumpkin Cookies
.
Yield
24 servingsPrep
30 minCook
30 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
honey
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
canned pumpkin purée
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
raisins, seedless
|
|
| 1 ½ | cups |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
honey
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 355 | ml |
canned pumpkin purée
|
|
| 591 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
raisins, seedless
|
|
| 355 | ml |
pecans
chopped |
|
Directions
Cream ¾ cup of the honey with shortening.
Add eggs one at a time, beating well after each.
Combine the pumpkin with remaining ½ cup honey and add to egg mixture.
Stir together flour, baking powder, cinnamon, nutmeg and salt.
Gradually stir flour blend into pumpkin mixture.
Fold in raisins and nuts.
Chill batter for 30 minutes. Drop by teaspoonsful onto a greased cookie sheet.
Bake at 375℉ (190℃). for 15 to 20 minutes until lightly browned.
