Grandma Peg’s Pumpkin Cookies Pat Falduto’s Mother-in-Law
2 cups flour
1 cup regular Crisco
shortening
1 tsp. baking powder
1 cup granulated sugar
1 tsp baking soda
1 cup canned pumpkin (not the pie mix)
1 tsp. cinnamon
1 egg
½ tsp. salt
2 tsp. vanilla
1/2 cup chopped pecans or walnuts (your favorite)
1 cup chopped dates of raisins (I love dates)
Sift dry ingredients. Cream shortening and sugar in bowl; add pumpkin, egg and vanilla. Add dry ingredients, nuts and dates/or raisins. Drop dough from teaspoon onto cookie sheet. Bake at 340 degrees for 10 to 12 minutes. Cool cookies.
Frosting for Cooled Cookies
3 Tbsp. butter or margarine 4 Tbsp. milk
½ cup brown sugar 1 cup powdered sugar
1 tsp. vanilla
Combine first three ingredients in a saucepan and bring to a boil. Boil 2 minutes. COOL. Add powdered sugar and vanilla and beat until smooth. Frost cookies.