Drop Cookies
Christmas Cookies

• 1/2 cup shortening
• 1 1/3 cups sugar
• 2 eggs
• 1 cup mashed, cooked pumpkin
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1 teaspoon grated lemon rind
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1 cup raisins
• 1/2 cup chopped pecans
• Lemon Buttercream Frosting (optional)

Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs; beat until well blended. Stir in pumpkin, vanilla, lemon extract, and grated lemon rind.

Combine flour, baking powder, salt, and spices in a medium mixing bowl; stir well. Gradually add to creamed mixture, stirring well. Stir in raisins and pecans.

Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375° for 12 minutes or until lightly browned. Remove to wire racks to cool. Frost with Lemon Buttercream Frosting, if desired.

Yield: 7 dozen.

Lemon Buttercream Frosting:

• 1/4 cup butter, softened
• 2 1/4 cups sifted powdered sugar, divided
• 3 tablespoons half-and-half
• 1/2 teaspoon grated lemon rind

Cream butter in medium mixing bowl; gradually add 1 cup powdered sugar, beating until well blended. Add remaining powdered sugar alternately with half-and-half, beating until smooth. Add lemon rind and beat well.

Yield: Frosting for 7 dozen cookies.

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