FROM THE WOODSTOVE TO YOUR STOVE

Tis the season for pumpkins and hob goblins!

FROSTED PUMPKIN COOKIES

1/2 c shortening
1 c sugar
2 eggs, beaten
1 c pumpkin, canned
2 c flour
1 t baking powder
1 t salt
2 1/2 t cinnamon
1/2 t nutmeg
1/4 t ground ginger
1 c raisins, softened in hot water & drained
1 c walnuts, chopped

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.