Diabetic pumpkin cookies

Yield: 3 servings

Ingredients:

• 1 c Shortening 1/2 ts Nutmeg
• 1 c Cooked pumpkin 1/2 ts Baking soda
• 1 Egg 1 ts Baking powder
• 1 ts Vanilla 1 ts Cinnamon
• 2 c Flour 1 c Raisins
• 1/4 ts Allspice 1/2 c Chopped nuts

Instructions:

Soak raisins in hot water for 5 minutes. Drain. Cream shortening. Add pumpkin egg and vanilla. Beat well. Mix dry ingredients. Add to creamed mixture. Mix well. Add raisins and nuts. Drop on greased cookie sheets and press with a fork. Bake at 350 degrees for 12 minutes. Makes 3 to 4 dozen. *Contributor writes I freeze these; otherwise, they get moldy. They can

be eaten right out of the freezer. From: Lancaster Farming by Alta Hoshour Shared By: Pat Stockett

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