Diabetic Pumpkin Cookiescookies, desserts, diabetic, pumpkin 1 cup shortening 1 cup cooked pumpkin 1 egg 1 teaspoon vanilla 2 cup flour 1/4 teaspoon allspice 1/2 teaspoon nutmeg 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1 cup raisins 1/2 cup chopped nuts 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 |
