1/2 c Shortening
1 c Sugar
1 c Canned pumpkin
1 ts Vanilla extract
2 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1 ts Ground cinnamon
ds Salt 1 c Raisins
Frosting: 2 tb Butter or margarine
1 1/2 c Confectioner’s sugar
2 tb Milk
1 ts Vanilla extract
Recipe by: TASTE OF HOME – OCT/NOV 95 In a mixing bowl, cream shortening and sugar. Add pumpkin and vanilla. Combine flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Fold in the raisins, Drop by teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 12-14 minutes or until lightly browned. Cool on wire racks. For frosting, melt butter in a saucepan. Stir in the sugar, milk and vanilla until smooth. Frost cooled cookies. Yield about 3 dozen —–