Spiced Pumpkin Raisin Cookies Food

PUMPKIN RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream the shortening and sugar until smooth. Add the egg, and vanilla; mix until fluffy. Stir in the pumpkin. Sift together the flour, baking soda, salt, pumpkin pie spice, and cinnamon; stir into the pumpkin mixture. Finally, stir in the raisins and walnuts.
• Drop cookie dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, cookies should be light brown around the edges. Brush with the spice glaze, and transfer to racks to cool.
• To make the spice glaze, mix confectioners' sugar with 2 tablespoons of warm water until there are no more lumps. Stir in the 1/2 teaspoon of cinnamon. If the glaze is too thick, add a little more water.

PUMPKIN-RAISIN COOKIES

Steps:

• Preheat oven to 350°F Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
• Add pumpkin, milk, and raisins.
• Mix completely.
• Drop by tablespoonfuls onto an oil-sprayed baking sheet.
• Bake 15 minutes, until bottoms are lightly browned.
• Remove from oven and let stand 2 minutes.
• Carefully remove from baking sheet with a spatula and place on a rack to cool.

PUMPKIN RAISIN COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Add pumpkin and vanilla. Combine flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Fold in the raisins. , Using a 1-1/2 inch scoop, drop onto greased baking sheets. Bake until lightly browned, 12-14 minutes. Cool on wire racks. , For frosting, melt butter in a saucepan. Stir in the sugar, milk and vanilla until smooth. Frost cooled cookies.