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Pumpkin Raisin Cookies

"I got the recipe for these chewy cookies from my grandmother," explains Carol Preston of Bloomington, Indiana. "Every time I prepare a batch, they're gobbled up in no time."

18 ServingsPrep: 15 min. Bake: 15 min./batch + cooling

Ingredients

1/2 cup shortening
1 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 cup raisins
FROSTING:
2 tablespoons butter
1-1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract

Directions

In a large bowl, cream shortening and sugar until light and fluffy.
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° for
12-14 minutes or until lightly browned. Cool on wire racks to cool.
For frosting, melt butter in a saucepan. Stir in the sugar, milk and

2 of 2

Pumpkin Raisin Cookies (continued)

Directions (continued)

vanilla until smooth. Frost cooled cookies. Yield: about 3 dozen.

Nutrition Facts: 1 serving (2 each) equals 224 calories, 7 g fat (2 g saturated fat), 4 mg cholesterol, 116 mg sodium, 39 g carbohydrate, 1 g fiber, 2 g protein.