FROSTED PUMPKIN DROP COOKIES
1/2 c. shortening 1 c. packed brown sugar 2 eggs 1 c. canned pumpkin or squash 2 c. sifted flour 1 tbsp. baking powder 1 tsp. salt 2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ginger Walnut halves, optional 1. Cream shortening until light and fluffy, gradually add the brown sugar. Add eggs one at a time, beating well after each addition; stir in pumpkin. 2. Sift together flour, baking powder, salt and spices; stir into pumpkin mixture. Chill dough. 3. Drop by teaspoonfuls on lightly greased baking sheets. Bake in preheated 400 degree oven about 8-10 minutes; cool. 4. Frost each cookie with cream cheese frosting and top with a walnut half, if desired. Yield 5 dozen. CREAM CHEESE FROSTING: Cream together: Add: Beat in: Dash of salt Gradually add 2 1/2 cups sifted confectioners' sugar, blending well. Enjoy. Sugar Says 'Try some wicked sugar... Go on, you'll like it!' --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
