FROM THE WOODSTOVE TO YOUR STOVE
Tis the season for pumpkins and hob goblins!
FROSTED PUMPKIN COOKIES
1/2 c shortening
In a medium bowl, cream shortening, beating in sugar. Add eggs and pumpkin. Mix well.
In a separate bowl, sift flour, baking powder, salt, cinnamon, nutmeg, and ginger. Add to pumpkin mixture along with raisins and nuts.
Drop by heaping teaspoonfuls onto greased cookie sheet, 2 inches apart. Bake for 15 minutes.
Cool and frost, using following recipe.Lemon frosting
2 c confectioners' sugar
1 T lemon juice
1 T lemon peel
1 T milk
In a bowl, whisk all ingredients until creamy. Add more milk if needed. Lightly frost cookies.