Pumpkin Raisin Cookies
(3 dozen)

1/2 cup Shortening
1 cup Sugar
1 cup Canned pumpkin
1 tsp Vanilla extract
2 cups Flour
1 tsp Baking powder
1 tsp Baking soda
1 tsp Cinnamon
1 dose Salt
1 cup Raisins

FROSTING:
2 tb Butter
1 1/2 cups Powdered sugar
2 tb Milk
1 tsp Vanilla extract (or try maple)

In mixing bowl, cream shortening and sugar. Add pumpkin and vanilla. Combine flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Fold in the raisins. Drop by teaspoonsful onto greased baking sheets. Bake at 350 deg. F. for 12-14 minutes or until lightly browned. Cool on wire racks. For frosting, melt butter in a saucepan. Stir in sugar, milk and flavoring until smooth. Frost cooled cookies. Yield: about 3 dozen.