Tesuque pumpkin cookies
7 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 2 | cups | Vegetable shortening |
| 2 | cups | Cooked pumpkin |
| 2 | Eggs, beaten | |
| 2 | teaspoons | Vanilla extract |
| 4 | cups | All purpose flour |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Grated nutmeg |
| ½ | teaspoon | Ground allspice |
| 2 | cups | Raisins |
| 1 | cup | Chopped walnuts |
Directions
Most of the pueblos in New Mexico are relatively close to one another. As I traveled throughout these pueblos I began to notice how similar some of the recipes were that were being shared with me. I then learned that many of the women bring prepared foods over to other pueblos as an act of graciousness during Feast Days or other celebrations. As a result, each pueblo has developed its own version of certain recipes.
I learned this particular recipe from the women of the Tesuque Pueblo just north of Santa Fe. The recipe yields seven dozen cookies, and if you choose, you can cut the recipe in half. But I advise you to bake the full amount. The cookies are delicious and not too sweet and will disappear faster than you could imagine. ***** Preheat the oven to 350 degrees F. Grease a large cookie sheet.
In a large bowl, cream together the sugar and shortening. Add the pumpkin, eggs, and vanilla and beat until smooth.
In a separate bowl, combine the flour, baking soda, salt, nutmeg and allspice.
Slowly add the dry ingredients to the pumpkin mixture, small amounts at a time, until completely mi8xed together. Stir in the raisins and walnuts.
Drop tablespoonfuls of the dough roughly 2 inches apart on the cookie sheet. Bake 12 to 15 minutes, until golden brown.
From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott
Submitted By HILDE MOTT On 01-15-95