Pumpkin cookies (fj p.453)
10 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Margarine or Butter |
| 2½ | cup | Brown Sugar (packed) |
| 4 | eaches | Eggs |
| 1 | teaspoon | Vanilla |
| 3 | cups | Pumpkin (canned) |
| 5 | cups | Flour |
| 8 | teaspoons | Baking Powder |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground Cinnamon |
| 1 | teaspoon | Ground Nutmeg |
| 2 | cups | Raisin (optional) |
| 1 | cup | Chopped Pecans (optional) |
Directions
Cream the margarine and sugar together. Add eggs and beat thoroughly.
Mix in vanilla and pumpkin. Combine the dry ingredients and add to creamed mixture. Stir in raisins or pecans if used.
Bake 2" apart on paper lined(baking paper) sheet tray or lightly greased cookie sheet. Use well rounded table spoon and then flatten each cookie a little with the bottom of a glass that was dipped in sugar to keep from sticking.
Conventional Oven: 350 degrees until lightly browned. Convection Oven: 325 degrees until lightly browned.
These baking times are just a guide line. You should do what works best for your oven. Enjoy!
These cookies should be soft and chewy. entered recipe on 11-21-96kwc
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