Pumpkin Cookies

I meant to post this prior to Thanksgiving. Yeah this whole working full time thing has really cut into my blogging time. Sorry for the delay. Pumpkin is a fall vegetable and these cookies are wonderful for Thanksgiving or Christmas.

I have been making these for probably 30 years. They are a little different in that they are very light, as in airy, but they are also lite, as in taste. They are not real sweet which is what I like about them. They puff up to produce an airy cookie but the problem is that you can eat about 10 of these before you realize what you've done. Really, I am not kidding. You'll see. And with some coffe or tea you are a goner.

The recipe includes:

• 1 cup shortening
• 1 cup sugar
• 1 cup canned pumpkin
• 1 egg
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 cup raisins
  

Icing: powdered sugar and milk.

Preheat the oven to 375 degrees. Prepare cookie sheets with parchment paper. You don't want these cookies to brown and the parchment paper will help with this.

Sift together the flour, salt, baking soda, and cinnamon and set aside.

In a mixer beat the shortening with the sugar until light and fluffy. Add the pumpkin then the egg, mix well. Mix in the dry ingredients until just blended, add the raisins.

Drop by tablespoons on lined cookie sheet. Bake for 12 to 15 minutes. Cooking time depends on how many cookies you put on the cookie sheet at one time. The more cookies the more time. I tend to make about 12 at one time on a large sheet pan so it takes a full 15 minutes. I then remove them from the oven and allow them to cool on the sheet pan for 2 minutes before I remove them to a sheet of wax paper on the counter. These must cool completely if you are going to ice them otherwise the icing will just melt all over.

To make the icing put the powdered sugar into a small bowl. Pour in some milk very slowly and stir with a spoon to a smooth consistency. It takes very little milk for a lot of sugar.


Once you have an icing that is thick, creamy and will drip slightly, but is not too runny, you can drizzle them over the cookies. I make little zig zag patterns that look pretty. Allow them to set up.


These cookies are best if eaten soon. I usually make a double batch then pack them in clear glasen bags and tie them with ribbon to give out to friends.

A note about the shortening. I buy the Spectrum brand shortening that contains no trans fats. You know, it just seems a little bit healthier.


I hope you will make them for your family. Happy Holidays!