INGREDIENTS:
1/2 c. shortening
1 c. packed brown sugar
2 eggs
1 c. canned pumpkin or squash
2 c. sifted flour
1 tbsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
Walnut halves, optional
DIRECTIONS:
1. Cream shortening until light and fluffy, gradually add the brown sugar. Add eggs one at a time, beating well after each addition; stir in pumpkin.
2. Sift together flour, baking powder, salt and spices; stir into pumpkin mixture. Chill dough.
3. Drop by teaspoonfuls on lightly greased baking sheets. Bake in preheated 400 degree oven about 8-10 minutes; cool.
4. Frost each cookie with cream cheese frosting and top with a walnut half, if desired. Yield 5 dozen.
CREAM CHEESE FROSTING:
Cream together:
Add:
Beat in: Dash of salt
Gradually add 2 1/2 cups sifted confectioners’ sugar, blending well.
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