Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1/3 cup vegetable shortening or unsalted butter, at room temperature
- 1-1/3 cups sugar
- 2 eggs
- 1 cup canned solid-pack pumpkin
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon finely grated lemon zest
- 2-1/2 cups sifted all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 cup raisins
- 1/2 cup chopped nuts
Preparation:
Preheat oven to 400 degrees F.
In a large mixing bowl, beat the shortening until light. Slowly beat in the sugar and then beat until light. Beat in the eggs, one at a time, and then beat in the pumpkin, vanilla, lemon juice, and lemon zest.
Sift the flour, baking powder, salt, ginger, allspice, nutmeg, and cinnamon together and slowly stir into the cookie batter. Stir in the raisins and nuts. Drop the batter by teaspoonfuls onto lightly greased cookie sheets. (They spread very little.) Bake until lightly browned, 15 to 18 minutes. Cool cookies on wire racks.
Yield: about 4-1/2 dozen cookies
Recipe Source: Pumpkin Recipes Pamphlet, Crusader Sunday School Class at Calvary Methodist Church, Circleville, OH
Reprinted with permission.
In a large mixing bowl, beat the shortening until light. Slowly beat in the sugar and then beat until light. Beat in the eggs, one at a time, and then beat in the pumpkin, vanilla, lemon juice, and lemon zest.
Sift the flour, baking powder, salt, ginger, allspice, nutmeg, and cinnamon together and slowly stir into the cookie batter. Stir in the raisins and nuts. Drop the batter by teaspoonfuls onto lightly greased cookie sheets. (They spread very little.) Bake until lightly browned, 15 to 18 minutes. Cool cookies on wire racks.
Yield: about 4-1/2 dozen cookies
Recipe Source: Pumpkin Recipes Pamphlet, Crusader Sunday School Class at Calvary Methodist Church, Circleville, OH
Reprinted with permission.
