My daughter got the recipe for this not so sweet pumpkin cookie from a sorority sister while in college some 15 years ago! (Time flies.) We've been making these cookies every year since. I will share the original recipe and how I had to adapt it the recipe this year. My husband, the official cookie taster at our house, assures me the cookie is as delicious as always.
Pumpkin Cookies
1 c shortening
1 c pumpkin
1 egg
2 cups flour
1 tsp baking soda
1 tsp. cinnamon
1 c raisins (optional)
1/2c sugar
Cream shortening, sugar, pumpkin and egg. Add dry ingredients Drop by teaspoon onto ungreased cookie sheet; bake at 350 degrees for 10 to 12 minutes (I never put in the raisins.) Serves 24.
If you like a sweeter cookie simply drizzle with a confectioner's icing.
My adaptions this year:
I almost always use butter in my cookies, this time I used half butter and half butter flavored Crisco. Also, I accidentally picked up pumpkin pie mix instead of pure pumpkin so I skipped the cinnamon and the salt.
I will serve one and a half dozen cookies tonight to my knitting group, but there are five dozen in the freezer waiting to be placed on Christmas trays!
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