Pilgrim Pumpkin Cookies
Yield
servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
vegetable shortening
|
*
|
| 1 ⅓ | cups |
sugar
|
|
| 2 | large |
eggs
well beaten |
|
| 1 | cup |
canned pumpkin purée
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | teaspoons |
lemon juice
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
ginger
|
|
| ½ | teaspoon |
allspice
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | x |
sugar
|
*
|
| 1 | x |
cinnamon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
vegetable shortening
|
*
|
| 315 | ml |
sugar
|
|
| 2 | large |
eggs
well beaten |
|
| 237 | ml |
canned pumpkin purée
|
|
| 5 | ml |
vanilla extract
|
|
| 1E+1 | ml |
lemon juice
|
|
| 591 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
ginger
|
|
| 2.5 | ml |
allspice
|
|
| 5 | ml |
nutmeg
|
|
| 5 | ml |
cinnamon
|
|
| 1 | x |
sugar
|
*
|
| 1 | x |
cinnamon
|
*
|
Directions
Preheat oven to 400℉ (200℃).
Cream shortening and sugar thoroughly.
Add egg, pumpkin, and flavorings, mixing well.
Sift together dry ingredients and sift into creamed mixture. Mix well.
Drop by large teaspoonfuls on a greased baking sheet (or a sheet covered in aluminum foil); these spread very little.
Sprinkle equal amounts of sugar and cinnamon, mixed together in a shaker, over cookies.
Bake about 15 minutes.
