Pumpkin Raisin Cookies
Yield
3 dozenPrep
30 minCook
15 minReady
45 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 1 | cup |
canned pumpkin purée
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | x |
salt
dash |
*
|
| 1 | cup |
raisins, seedless
|
|
| Frosting | |||
| 2 | tablespoons |
butter
or margarine |
|
| 1 ½ | cups |
powdered sugar
|
|
| 2 | tablespoons |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 237 | ml |
canned pumpkin purée
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
ground |
|
| 1 | x |
salt
dash |
*
|
| 237 | ml |
raisins, seedless
|
|
| Frosting | |||
| 3E+1 | ml |
butter
or margarine |
|
| 355 | ml |
powdered sugar
|
|
| 3E+1 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
Directions
In a mixing bowl, cream shortening and sugar.
Add pumpkin and vanilla.
Combine flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well.
Fold in the raisins. Drop by teaspoonfuls onto greased baking sheets.
Bake at 350℉ (180℃) for 12 to 14 minutes or until lightly browned.
Cool on wire racks.
For frosting, melt butter in a saucepan.
Stir in the sugar, milk and vanilla until smooth.
Frost cooled cookies.
Yield about 3 dozen
