1/2 cup Shortening
1 cup Sugar
1 cup Canned pumpkin
1 tsp Vanilla extract
2 cup All-purpose flour
1 tsp Baking powder
1 tsp Baking soda
1 tsp Ground cinnamon
Dash Salt
1 cup Raisins
Frosting:
2 tbsp Butter
1 1/2 cup Confectioner’s sugar
2 tbsp Milk
1 tsp Vanilla extract
In mixing bowl, cream together shortening and sugar. Add pumpkin and vanilla extract. Combine flour, baking powder, baking soda, cinnamon and the salt, add to the creamed mixture, mixing well. Fold in raisins. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F for 12 to 14 minutes or until lightly golden browned. Cool completely on wire racks. To make frosting, melt butter in saucepan on low heat. Stir in the sugar, milk and vanilla until smooth. Frost the cooled cookies. Makes about 3 dozen.