From Betty Crocker’s Cooky Book (copyright 1963)
1 1/2 cups brown sugar (packed)
1/2 cup shortening
1 3/4 cups canned pumpkin (standard can)
2 3/4 cups flour (not packed)
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp. nutmeg
1/2 tsp salt
1/4 tsp ginger
1 cup raisins
1 cup chopped pecans
Heat oven to 400º. Mix sugar, shortening, eggs and pumpkin thoroughly (there may be lumps of shortening still). Blend dry ingredients; add to pumpkin mixture, sitting until well blended. Add raisins and/or pecans. Drop batter by teaspoonfuls on an ungreased baking sheet. Bake 8-12 minutes or until lightly browned. Cookies may be iced when cool with a thin butter icing (see below).
Makes 4 dozen (depending how big your blobs are).
Butter Icing (I am usually to lazy for this)
2 1/2 Tbsp soft butter
1 1/2 cups sifted powdered sugar
1 1/2 Tbsp cream
3/4 tsp vanilla
Blend butter and sugar together. Stir in cream and vanilla until smooth.
Makes icing for about 4 dozen cookies.