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2 cups of sifted flour
½ teaspoon of salt
1 teaspoon of baking powder
1 medium egg (unbeaten)
1 teaspoon of cinnamon
½ cup of coarsely chopped nuts
½ cup of vegetable shortening
1 cup of sugar
1 cup of pumpkin (canned)
1 teaspoon of baking soda
½ cup of cut up dates
½ cup of soft margarine
1 teaspoon of vanilla
Sift flour and sift again with salt, baking powder, baking soda, and cinnamon. Set aside.
Cream soft margarine and shortening together, gradually adding sugar.
Beat until fluffy; add pumpkin and egg, beat well.
Add dry ingredients all at once and blend until no traces of flour remain. Stir in vanilla, dates and nuts.
Drop in pullet egg size mounds, about 2 inches apart on greased and floured cookie sheet. Keep batter chilled between batches. Bake at 350 degrees for about 12 minutes until lightly browned and a bit soft when touched with tip of finger.
Cool and frost. This is a soft cookie. Store cookies tightly covered. (About 46 cookies.)
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