->Pumpkin 07 <-

1 cup sugar

1 cup cooked, pureed pumpkin (fresh or canned)

1 egg

1 teaspoon pure vanilla extract

2 cups unbleached all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1 cup walnuts, coarsely chopped

1 cup raisins

2 cups sifted confectioner's sugar

1/4 cup butter, softened

1 teaspoon vanilla

3 tablespoons whipping cream, fresh orange juice or rum Preheat oven to

350 degrees. Cream butter and sugar until fluffy.

Add pumpkin, egg and vanilla and mix well. Combine flour, baking

powder, baking soda, salt, cinnamon and nutmeg. Stir into butter

mixture until well blended. Add nuts and raisins. Drop by teaspoonful

onto parchment covered baking sheet, about 2 inches apart. Bake

about 15 minutes, or until golden. Cool.

Icing: Cream confectioner's sugar and butter. Add remaining

ingredients and beat until smooth. (If icing is too thin, add more

confectioner's sugar; if too thick, add more cream, orange juice

or rum.) Drizzle over cookies.

Yield: 6 dozen Iced Pumpkin Cookies