Categories: cookies
Ingredients
- 2 1/2 cups sifted flour
- 4 tsp. baking powder
- 1 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 1/3 cup shortening
- 1 1/2 cups firmly packed dark brown sugar
- 3 eggs
- 1 cup cooked pumpkin
- 1/2 tsp. orange extract
- 1 cup chopped pecans, divided
- 1 cup chopped raisins or currants, divided
Directions
- Grease baking sheet. Preheat oven to 400 degrees.
- Sift together flour, baking powder, salt , cinnamon, ginger, nutmeg and allspice.
- In a large mixing bowl, cream together shortening and sugar until light and fluffy. Blend in pumpkin and orange extract. Add flour mixture all at once, stirring until well blended.
- Reserve 2 Tbsp. pecans and 2 Tbsp. currants or raisins. Fold remaining pecans and currants or raisins into batter. Drop by rounded tablespoonsful onto baking sheet.
- Sprinkle 12 cookies with reserved nuts, 12 with reserved raisins or currants and leave remaining cookies plain. Bake 12 to 15 minutes, or until slightly browned at edges.