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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 36 |
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This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Quinlan, Texas in 1982 Ingredients:
2-1/2 cups flour |
3 tablespoons baking powder |
1/2 cup shortening |
3/4 cup brown sugar firmly packed |
1/2 cup dark corn syrup |
1-1/2 cups cooked pumpkin |
1 cup chopped nutmeats |
1 cup chopped dates |
2 eggs |
1/2 teaspoon salt |
1/2 teaspoon ginger |
2/3 teaspoon nutmeg |
2/3 teaspoon cinnamon |
1 teaspoon vanilla |
1 teaspoon lemon extract |
Directions:
1. Sift flour and measure and sift again with baking powder, salt and spices.
2. Cream shortening and sugar adding eggs one at a time beating well after each addition.
3. Add pumpkin and flavorings beating well.
4. Add nutmeats and dates.
5. Slowly add flour mixing well after each addition.
6. Drop by teaspoon onto well greased baking sheet.
7. Bake in moderate oven until lightly browned.
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