Pumpkin Cookies

1 C. Sugar

1 C. Canned Pumpkin

½ C. Shortening

1 Tbsp. Grated Orange Peel (optional)

2 C. All-purpose Flour; or whole wheat flour

1 tsp. Baking Powder

1 tsp. Baking Soda

1 tsp. Ground Cinnamon

¼ tsp. Salt

½ C. Raisins (optional)

½ C. Chopped Nuts

Heat Oven to 375°. Mix sugar, pumpkin, shortening, and orange peel.  Stir in flour, baking powder, baking soda, cinnamon, and salt. Stir in raisins and nuts.

Drop by teaspoonful’s onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet; cool.

(The optional items above, sometimes I add and sometimes I don’t!)

Optional:

Add Light Brown Glaze to cooled Cookies..

Light Brown Glaze

1/4 C. Margarine or Butter

2 C. Powdered Sugar

1 tsp. Vanilla

1 to 2 Tbsp. Milk

Heat margarine in 1 1/2 quart saucepan over medium heat until delicate brown. Stir in powdered sugar and vanilla. Stir in milk until smooth.