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Pumpkin Spice Cookies
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2 cups sugar
2 cups shortening
1 can (15-oz.)100% Pure Pumpkin
2 eggs
4 tsp. vanilla extract
4 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. cloves
1 tsp. allspice
2 cups raisins
1 cup nuts, chopped
Frosting:
2/3 cup butter
4 teaspoons rum flavoring
4 cups powdered sugar
4 tbl. evaporated milk
Preheat oven to 350°.
In a large bowl, beat sugar and shortening with an electric mixer on medium speed for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla. Stir in until completely blended. Sift together flour, baking powder, cinnamon, baking soda, salt and allspice. Stir into creamed mixture on low speed. Stir in raisins and nuts. Drop by rounded teaspoons onto baking sheets and bake for 12 to 15 minutes or until golden brown around the edges. Cool slightly before transferring to wire racks.
While cookies cool, prepare frosting.
Cream butter, rum extract and remaining 2 teaspoons vanilla in a medium bowl. Add powdered sugar and evaporated milk. Beat until smooth; frosting will be thin. Frost cooled cookies as desired.
Makes 60 cookies.
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