1/3 c Crisco
1 1/3 c Sugar
2 Eggs, well beaten
1 c Canned pumpkin
1 ts Vanilla extract
2 ts Lemon juice
2 1/2 c Flour
4 ts Baking powder
1 ts Salt
1/4 ts Ginger
1/2 ts Allspice
1 ts Nutmeg
1 ts Cinnamon
Sugar & cinnamon Preheat oven to 400 degrees. Cream shortening and sugar thoroughly. Add egg, pumpkin, and flavorings, mixing well. Sift together dry ingredients and sift into creamed mixture. Mix well. Drop by large teaspoonfuls on a greased baking sheet (or a sheet covered in aluminum foil); these spread very little. Sprinkle equal amounts of sugar and cinnamon, mixed together in a shaker, over cookies. Bake about 15 minutes. Source: Lisa Clarke, adapted from a recipe from “Savannah Sampler Cookbook” by Margaret Wayt DeBolt I made these last night. They’re chewy and great with a cup of cinnamon tea, or a cup of hot chocolate with cinnamon sprinkled in it. * The Polka Dot Palace – The BBS for Homemakers! 1-201-822-3627 * Posted by LISA on 09-12-95