The second of recipe posts all month long in honor of Breast Cancer Awareness month. This recipe comes from Aubree's mother for Pumpkin Cookies.
12
Servings
15
Ingredients
1
Comments
Ingredients
- 2 cups Raisins
- 1 cup Lard/Shortening
- 1 cup Sugar
- 1 cup Brown Sugar
- 2 teaspoons Vanilla Extract
- 15 ounces Pumpkin, Canned
- 4 cups Flour, All-Purpose
- 2 teaspoons Baking Powder
- 2 teaspoons Baking Soda
- 2 teaspoons Cinnamon
- 1 cup chop Pecans
- 1 cup Powdered Sugar
- 8 tablespoons Butter
- 1 ½ teaspoons Maple Syrup
- 2 teaspoons Milk
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place raisins in saucepan and cover with water.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place raisins in saucepan and cover with water.
- Bring to a boil.
- Once raisins are plumped, drain and set aside.
- Cream together shortening, sugar, brown sugar, and vanilla.
- Add in pumpkin, mix well.
- Add in flour, baking powder, baking soda, and cinnamon.
- Add in pecans and raisins.
- Drop by tablespoons onto baking sheet and pat dough down a bit.
- Bake at 350 degrees for 10 minutes.
- Allow to cool slightly.
- Melt butter in saucepan.
- Stir in powdered sugar and maple syrup.
- Add milk to make icing creamy.
- Ice cookies while still warm.
1 Comment
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