2 c All-purpose flour
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground allspice
1 c Butter, softened
1 c Sugar
1 c Canned pumpkin
1 lg Egg
1 ts Vanilla extract
1 c Chopped pecans
1 c Dried cranberries (optional)
36 Pecan halves + or –
PREHEAT oven to 375?F. Combine flour, baking powder, cinnamon, baking soda, salt and allspice in medium bowl. BEAT butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in pumpkin, egg and vanilla. Gradually add flour mixture. Beat at low speed until well blended. Stir in chopped pecans and cranberries with spoon. DROP heaping tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets. Flatten slightly with back of spoon. Press one pecan half into center of each cookie. BAKE 10 to 12 minutes or until golden brown. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely. Store tightly covered at room temperature or freeze up to 3 months. Makes about 36 cookies Note: If dried cranberries are not available, substitute raisins or currants. From the recipe files of suzy@gannett.infi.net —–