PUMPKIN COOKIES

"The pumpkin cookies are soft and ginger-flavored, with a brown sugar icing flourish, perfect for fall."

FOR THE COOKIES:
1 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 cup raisins
1 cup nuts, chopped (optional)
FOR THE ICING:
3 tablespoons butter
3/4 teaspoon vanilla
1/4 cup milk
1/2 cup packed brown sugar
1 1/4 to 2 cups powdered sugar

Preheat oven to 350 degrees F.

TO PREPARE COOKIES:
Beat together shortening, sugars, pumpkin, egg, vanilla, flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until well blended. Stir in raisins, then stir in nuts. Use a 1/3-cup measure to scoop batter at least 2 inches apart onto well-greased baking sheets.

Bake 14 to 16 minutes; let cool on pans.

WHEN COOKIES ARE COOL, PREPARE ICING:
In a medium saucepan, combine butter, vanilla, milk and brown sugar; bring to a rolling boil. Let cool. Stir in powdered sugar to desired consistency.

Spread icing on cooled cookies, or use a pastry bag to pipe icing.

TESTER'S NOTE:
To make smaller cookies, drop rounded tablespoons of batter and bake 12 to 14 minutes. Yield: about 3 dozen.

Yield: 14 to 18 cookies, each about 4 inches in diameter.
From: Cool Beans Cafe and Catering, 220 West Lockwood Avenue in Webster Groves
Source: The Post-Dispatch