Wednesday, December 5, 2018

Pumpkin Cookies


Pumpkin Cookies


cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoons ginger
½ teaspoons cinnamon
¼ teaspoon cloves
¼ cup shortening
¼ cup sugar
¼ cup pumpkin
1 small egg beaten 


1.      Preheat oven to 375°F. 
2.      Thoroughly mix flour, soda, salt and spices. 
3.       Cream shortening and sugar, until light and fluffy.
4.      Add pumpkin and eggs; mix well. 
5.      Add dry ingredients gradually and mix well. 
6.      Turn mixture onto lightly floured surface.  Knead in remaining dry ingredients by hand.  Add a little more flour, if necessary, to make a firm dough.
7.      Roll out on a lightly floured surface to ¼ inch thickness for cut out cookies.
8.      Bake on ungreased cookie sheet.  Small and medium-sized cookies for 6-10 minutes, large cookies for 10-15 minutes.  

Pumpkin Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman
For all photos on Pumpkin Cookies please click on the photos to this post here at Facebook.


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