Pumpkin Cookies from Belinda Magginnis
� cup butter � tsp ground ginger
1� cups granulated sugar 1 tsp lemon extract
2 eggs, beated 2� cups sifted flour
1� cups pumpkin 4 tsp baking powder
� tsp salt 1 cup raisins (optional)
� tsp ground cinnamon 1 cup chopped nuts (optional)
� tsp ground nutmeg
In a large mixing bowl with an electric mixer, beat butter and sugar until smooth and creamy.
Add eggs, mixing well.
In a separate bowl, blend pumpkin with salt, cinnamon, nutmeg and ginger.
Fold pumpkin mixture into the butter mixture.
Add lemon extract; mix well.
Sift together flour and baking powder; add to batter and mix until smooth.
Add raisins and nuts; mix well.
Drop batter by teaspoonfuls onto greased baking sheets.
Bake in a preheated 400-degree oven 13 to 15 minutes, checking for doneness after 13 minutes.
Transfer to racks to cool.
Persimmon Cookies from Belinda Magginnis
1 cup Persimmon Pulp 1/2 teaspoon baking soda
1/2 cup butter or margarine 1 cup granulated sugar
1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg 2 cups all-purpose flour
1 cup chopped walnuts (optional)1 cup raisins (optional)
1 egg, beaten
In a mixing bowl, combine persimmon pulp and baking soda.
Set aside.
In a separate bowl with an electric mixer on medium speed, beat butter and sugar until smooth and creamy.
Combine cinnamon, cloves, nutmeg, and flour; stir in walnuts and raisins.
Add flour mixture to butter mixture; mix well.
Add egg to reserved persimmon mixture; mix.
Add persimmon mixture to butter mixture; blend well.
Drop dough by teaspoonfuls onto greased baking sheets.
Bake in a preheated 300 degree oven 25 to 30 minutes, or until done.
Transfer to racks to cool.
