Shelly's Recipe

ICED PUMPKIN COOKIES

Category: Cookies

Cookies:
4 cups flour
2 tsp baking powder
1 tsp baking soda and salt
2 tsp ground cinnamon
1 tsp allspice
2 cups vegetable shortening
2 cups sugar
1 can (15 oz) pure pumpkin
2 large eggs
4 tsp vanilla extract, divided
2 cups raisins
1 cup nuts, chopped

Preheat oven to 350. Combine dry ingredients in medium bowl. Beat shortening and sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 tsp vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded tsp onto ungreased baking sheets. Bake for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.

Frosting:
2/3 cup butter, softened
3 tsp to 4 rum extract
4 cups powdered sugar
1/2 cup evaporated milk

Beat butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).