Pumpkin Cookies

happynana's Note:

Nice cookies. Not sure of exact quantity. I do not put in the nuts.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 24 cookies

• 1 cup Crisco shortening
• 1 cup sugar
• 1 cup canned pumpkin
• 1 egg
• 2 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup nuts

Icing

• 3 tablespoons butter
• 4 teaspoons milk
• 1/2 cup brown sugar
• 1 cup powdered sugar
• 3/4 teaspoon vanilla

Directions:

1. Preheat oven to 375. Grease cookie sheets.
2. Cream shortening, sugar, pumpkin and egg.
3. Sift together flour, soda, and salt.
4. Add to creamed ingredients and mix well.
5. Add nuts.
6. Drop by teaspoons on greased cookie sheets.
7. Bake 10 - 12 minutes, depending on the size of cookie.
8. Cool completely and then ice.
9. For icing, melt butter, milk and brown sugar.
10. Add powdered sugar and vanilla. Mix well.
11. Ice cooled cookies.

Reviews

[PainterCook]

We have tons of pumpkin puree in our freezer, as we grow our own. I prepared this recipe with 1 cup of frozen pumpkin puree, thawed and well-drained (press the moisture out through a strainer and measure after water is removed). Because I had no milk, I used orange juice in place of it for the icing. Delicious! (This recipe review courtesy of the Aussie/Kiwi recipe swap)