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 | | Randy's Vegetarian Cookbook |
Pumpkin Cookies
| 1/2 | cup | butter or margarine |
| 1 1/2 | cups | sugar |
| 1 | | egg |
| 1 | cup | cooked or canned pumpkin |
| 1 | tsp | vanilla |
| 2 1/2 | cups | all-purpose flour |
| 1 | tsp | baking powder |
| 1 | tsp | baking soda |
| 1/2 | tsp | salt |
| 1 | tsp | nutmeg |
| 1 | tsp | cinnamon |
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| Optional: |
| 1/2 | cup | diced roasted almonds |
| 1 | cup | chocolate pieces |
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| Makes about 6 dozen cookies. |
Cream butter and sugar together until light and fluffy. Beat in egg, pumpkin, and vanilla. Mix and sift flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add to creamed mixture; mix well. Add almonds and chocolate pieces; mix thoroughly.
Drop by teaspoons onto well-greased cookie sheets. Bake at 350°F for 15 minutes or until lightly browned. Remove from cookie sheets while still warm; cool on racks.
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