Pilgrim pumpkin cookies

3 Dozen

Ingredients

Quantity Ingredient
⅓ cup Crisco
1⅓ cup Sugar
2 Eggs, well beaten
1 cup Canned pumpkin
1 teaspoon Vanilla extract
2 teaspoons Lemon juice
2½ cup Flour
4 teaspoons Baking powder
1 teaspoon Salt
¼ teaspoon Ginger
½ teaspoon Allspice
1 teaspoon Nutmeg
1 teaspoon Cinnamon
Sugar & cinnamon

Directions

Preheat oven to 400 degrees. 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.

Source: Lisa Clarke, adapted from a recipe from "Savannah Sampler Cookbook" by Margaret Wayt DeBolt I made these last night. They're chewy and great with a cup of cinnamon tea, or a cup of hot chocolate with cinnamon sprinkled in it.

* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by LISA on 09-12-95

Posted to MC-Recipe Digest V1 #709 by Lisa Clarke <lisa@...> on Aug 1, 9

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