Helen Story, B.H.S.

• 2 cup shortening
• 2 cup sugar
• 1 (16 oz) can pumpkin
• 2 eggs
• 2 tsp vanilla
• 4 cup flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp ground nutmeg
• 1/2 tsp ground allspice
• 2 cup raisins
• 1 cup cup chopped nuts

Cream shortening and sugar. Add pumpkin, eggs, and vanilla; beat well. Stir together flour, next 5 ingredients and 1 teaspoon salt. Add to batter; mix well. Stir in raisins and nuts.

Drop rounded teaspoon 2 inches apart on greased cookie sheet.

Bake at 350° for 12 to 15 minutes. Cool on rack.

If desired, frost with vanilla frosting.

Makes 7 dozen.