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

1. Grease baking sheet. Preheat oven to 400 degrees.
2. Sift together flour, baking powder, salt , cinnamon, ginger, nutmeg and allspice.
3. 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.
4. 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.
5. 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.

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