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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another fabulous fall treat. The icing adds a nice flavor to the cookie. Great with hot spiced tea or your favorite coffee. Ingredients:
4 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
2 teaspoons ground cinnamon |
1 teaspoon allspice |
2 cups vegetable shortening |
2 cups granulated sugar |
1 (15 ounce) can pumpkin puree |
2 large eggs |
4 teaspoons vanilla extract, divided |
2 cups raisins |
1 cup nuts, chopped |
2/3 cup butter, softened |
3 -4 teaspoons rum extract |
4 cups powdered sugar |
1/2 cup evaporated milk |
Directions:
1. Preheat oven to 350°F.
2. Combine flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl.
3. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined.
4. Stir in raisins and nuts.
5. Drop by rounded teaspoons onto ungreased baking sheets.
6. Bake for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.
7. For Frosting: butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).
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