This pumpkin cookie recipe is by Lori Di Nardi. Thank you for sharing your recipe! Jay Her blog is: www.loreezlane.wordpress.com
1 cup sugar
1 cup canned pumpkin
½ cup shortening (margarine)
1 tablespoon grated orange peel
2 cups all-purpose or whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup raisins (optional, I don’t use them)
½ cup chopped walnuts (optional, I do use them)
Light Brown Glaze (recipe below)
Heat oven to 375. Mix sugar, pumpkin, shortening and orange peel. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in raisins and nuts if used.
Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet; cool.
(Note: ½ cup semisweet chocolate chip cookies can be used in place of raisins.)
Drizzle Light Brown Glaze over top of each cookie.
LIGHT BROWN GLAZE
¼ cup margarine
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 teaspoons milk
Heat margarine in 1 ½ quart saucepan over medium heat until delicate brown. Stir in powdered sugar and vanilla. Stir in 1 teaspoon of milk until smooth. If not smooth enough use 2nd teaspoon. Drizzle over cookies.