2 c C&H Golden Brown Sugar
2 c Cooked or canned pumpkin
1 c Salad oil
2 ts Vanilla
4 c Sifted all-purpose flour
2 ts Soda
2 ts Baking powder
1 ts Salt
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Ginger
2 c Raisins
1 c Chopped nuts
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