Pumpkin Drop Cookies

This is a very old recipe. Libbie says to sieve the pumpkin. I just used canned pumpkin and a lot of spice and lemon extract.

• Ready In: 30 mins
• Yields: 3 dozen

Ingredients

• 1⁄2 cup shortening
• 1 1⁄4 cups brown sugar
• 1 1⁄2 cups pumpkin, canned
• 2  eggs, beaten
• 2 1⁄2 cups flour
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ginger
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon cinnamon
• 1  cup  nuts, nut meats, chopped
• 1  teaspoon vanilla extract
• 1  teaspoon  lemon extract

Directions

1. Cream shortening and brown sugar.
2. Add pumpkin and beaten eggs.
3. Sift flour, baking powder, salt, ginger, nutmeg, and cinnamon together; add to creamed mixture.
4. Add nuts, vanilla extract, and lemon extract.
5. Drop by spoonful on a cookie sheet.
6. Bake in a moderate oven, 350 degrees Fahrenheit, for 20 minutes.