Eggless Pumpkin Cookies

These are soooo good! They are always a hit when I bake them for church- it about makes my head spin to see how fast they disappear! The original recipe (click here) calls for chocolate chips, but they are equally good with raisins instead of the chocolate chips.

Ingredients

• 2 cups white sugar
• 1 cup shortening
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 to 2 c. of raisins

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
3. Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
4. Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.

Black Pepper Cookies

Our Christmas cookie baking is officially underway! The kids bet me that black pepper cookies would be horrible. I bet they would be good. So we made them! I made some modifications on the original recipe we used (click here for the original), as the texture was not working. This is the recipe as we made it:

BLACK PEPPER COOKIES

4 c. flour 1 c. sugar 1/2 c. margarine at room temperature 1/4 tsp. ground cloves 8 oz. milk 1/4 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. vanilla 2 Tbsp. black pepper Cream margarine, then add all other ingredients. Mix thoroughly and roll into small balls. Place on cookie sheet (they can be fairly close together as they stay in balls) and bake at 350 degrees for 12 minutes. Yield about 60 cookies.