| Pilgrim Pumpkin Cookies
1/3 cup of Crisco
1 1/3 cups sugar
2 Eggs, well beaten
1 cup of canned pumpkin
1 teaspoon of vanilla extract
2 teaspoons of lemon juice
2 1/2 cups of flour
4 teaspoons of baking powder
1 teaspoon of salt
1/4 teaspoon of ginger
1/2 teaspoon of allspice
1 teaspoon of nutmeg
1 teaspoon of cinnamon
Sugar & cinnamon |
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Preheat oven to 400ºF. Cream shortening and sugar thoroughly. Add egg, pumpkin, and flavorings, mixing well. Sift together dry ingredients and sift into creamed mixture. Mix well. Drop by large teaspoonfuls on a greased baking sheet (or a sheet covered in aluminum foil); these spread very little. Sprinkle equal amounts of sugar and cinnamon, mixed together in a shaker, over cookies. Bake about 15 minutes. Source: Lisa Clarke, adapted from a recipe from "Savannah Sampler Cookbook" by Margaret Wayt DeBolt I made these last night. Theyre chewy and great with a cup of cinnamon tea, or a cup of hot chocolate with cinnamon sprinkled in it. * The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by LISA on 09-12-95 Posted to MC-Recipe Digest V1 #709 by Lisa Clarke <lisa@gaf.com> on Aug 1,
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