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Rolled Pumpkin Cookies

Servings: Makes 3 - 3 1/2 dozen cookies
Comments:
I love pumpkin and make these cookies a lot. They are nice little cakes if you roll the dough thick, but if you want a crisp cookie, just roll thinner and bake until a darker brown. I always add pecans (my kids prefer them without) and thought dried cranberries would be a nice addition with pumpkin....I hated them in the cookie! So now, I just add nuts.

Ingredients:
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup 100% canned pumpkin (not pumpkin pie mix)
1 tsp. vanilla extract
1 cup pecans, toasted and chopped
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
pinch of salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cardamom

Instructions:
Mix shortening and sugars and beat until creamy. Add pumpkin and vanilla extract; mix well. Add dry ingredients and mix well, fold in pecans. Chill dough for 30-60 minutes. Roll on floured surface and cut with cookie cutters. Bake in a 350ºF (180ºC) oven for 12-15 minutes, depending on the thickness and size of cookies.

Makes 3 - 3 1/2 dozen cookies.

Source: Carol Forcum
Submitted By: Carol Forcum
Date: 2-24-03