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Pumpkin Cookies

• 1 cup Crisco Shortening
• 2 cups sugar
• 16 oz. or 2 cups canned pumpkin
• 2 cups raisins
• 2 teaspoons vanilla extract
• 4 cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg

• 2 cups powdered sugar
• 1/2 teaspoon orange zest (finely grated skin of an orange)
• 2 tablespoons freshly squeezed orange juice

1. In a bowl mix shortening, sugar and pumpkin. Add raisin and vanilla. Mix.
2. In a separate bowl, sift together all dry ingredients.
3. Add dry ingredients to first bowl and blend on low with until combined.
4. Place spoon-sized drops of dough on non-stick cookie sheet about 1-inch apart.
5. Bake at 350 degrees approximately 10-15 minutes.
6. After cookies have cooled, frost with orange glaze*.