2 c C&H Golden Brown Sugar 1 ts Salt
2 c Cooked or canned pumpkin 1 ts Cinnamon
1 c Salad oil 1 ts Nutmeg
2 ts Vanilla 1/2 ts Ginger
4 c Sifted all-purpose flour 2 c Raisins
2 ts Soda 1 c Chopped nuts
2 ts Baking powder
In a mixing bowl beat together sugar, pumpkin, oil, and vanilla. Sift
together dry ingredients; add and stir until smooth. Blend in
raisins and nuts. Drop by teaspoonful on lightly oiled baking sheet.
Bake at 350 degrees for 12 to 15 minutes. Makes about 7 dozen. No
eggs needed in these moist, soft cookies.
Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the
C and H Sugar Kitchen Electronic format by Karen Mintzias
Yields
84 cookies