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Ingredients Jump to Instructions ↓

  1. Cookies:

  2. 1/2 cup shortening

  3. 1 1/3 cups sugar

  4. 2 eggs

  5. 1 cup mashed, cooked pumpkin (can used canned, but use plain pumpkin - not pumpkin pie filling , okay?)

  6. 1 teaspoon pure vanilla extract

  7. 1/2 teaspoon lemon extract

  8. 1 teaspoon grated lemon rind

  9. 2 1/2 cups all-purpose flour

  10. 1 tablespoon baking powder

  11. 1 teaspoon salt

  12. 1 teaspoon cinnamon

  13. 1 teaspoon nutmeg

  14. 1/2 teaspoon allspice

  15. 1/4 ground ginger

  16. 1 cup raisins

  17. 1/2 cup toasted chopped pecans

  18. **

  19. lemon buttercream Frosting:

  20. 1/4 cup butter ,softened

  21. 2 1/4 cups sifted powdered sugar , divided

  22. 3 tablespoons half-and-half

  23. 1/2 teaspoon-

  24. 1 teaspoon grated lemon rind (depending on your love for lemon...I love it!)

Instructions Jump to Ingredients ↑

  1. Make the Cookies:

  2. Preheat oven to 375 F.

  3. Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs; beat until well blended. Stir in pumpkin, vanilla, lemon extract and grated lemon rind.

  4. Combine flour, baking powder, salt and spices in a medium mixing bowl; stir well. Gradually add to creamed mixture, stirring well. Stir in raisins and toasted pecans.

  5. Drop dough by teaspoonfuls 2 inches apart on greased cookie sheets. Bake for 12 minutes or until lightly browned. Remove to wire racks to cool.

  6. Frost with Lemon Buttercream.

  7. Yield: 7 dozen **

  8. Make the Frosting:

  9. Cream butter in a medium mixing bowl; gradually add 1 cup powdered sugar, beating until well blended.

  10. Add remaining powdered sugar alternately with half-and-half, beating until smooth. Add lemon rind and beat well.

  11. Makes frosting for 7 dozen cookies.

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