INGREDIENTS:

1/2 c. shortening
1 c. sugar
2 eggs, beaten
1 c. Libby’s solid pack pumpkin
2 c. sifted flour
1 tsp. baking powder
1 tsp. salt
2 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1 c. raisins
1 c. chopped nuts

DIRECTIONS:

Preheat oven to 350 degrees. Cream shortening; gradually beat in sugar. Add eggs and pumpkin; mix well. Sift flour, baking powder, salt, spices together. Add to pumpkin mixture; mix well. Add raisins and nuts. Drop by heaping teaspoons onto greased baking sheets. Bake about 15 minutes or until firm to the touch. Remove cookies to cool on rack, frost. Yields: 4 dozen.

LEMON FROSTING:

Combine 2 cups confectioners’ sugar, 1 tablespoon lemon juice, 1 tablespoon grated lemon rind. Add just enough cream or milk for spreading consistency.

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