Pumpkin Drop Cookies
Preheat oven to 350 degrees. Blend together shortening and sugar. Add eggs and pumpkin, and mix well. Sift flour, baking powder, salt and pumpkin pie spice. Slowly add flour mixture to shortening mixture, stirring (or mixing) well after each addition. Stir in raisins, cherries and chocolate chips.
1/2 cup shortening
1 cup brown sugar
1 cup pumpkin, canned
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon pumpkin pie spice
2/3 to 3/4 cup raisins
1 small jar maraschino cherries, drained well and chopped
6 ounces semisweet chocolate chips
Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees for 15 minutes. Cool 1 minute before removing cookies from cookie sheet.
Reader note: Because of double seal, Dole raisins are more moist and fresher than other brands. Instead of greasing the cookie sheet, I use parchment paper.
Source: Kathie Sebest, Dunedin