Foods of the Southwest Indian Nations/Lois Ellen Frank 2002

Tesuque Pumpkin Cookies
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
7 dozen N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups sugar 2 cups vegetable shortening 2 cups cooked pumpkin
2 eggs, beaten 2 teaspoons vanilla extract 4 cups flour
2 tespoons baking soda 1 teaspoon salt 1 teaspoon grated nutmeg
1/2 tespoon ground allspice 2 cups raisins 1 cup chopped walnuts



1 Preheat the oven to 350 F. Grease a large cookie sheet.
2 In a large bowl, cream together the sugar and shortening. Add the pumpkin, eggs, and vanilla and beat until smooth.
3 In a separate bowl, combine the flour, baking soda, salt, nutmeg, and allspice.
4 Slowly add the dry ingredients to the pumpkin mixture, small amounts at a time, until completely mixed together. stir in the raisins and walnuts.
5 Drop tablespoons of the dough roughly 2 inches apart on the cookie sheet. Bake for 12 to 15 minutes, until golden brown.

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