COOKIES:
1/2 cup shortening
1 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 cup raisins
FROSTING:
2 tablespoons butter
1 1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
In a large bowl, cream shortening and sugar until light and fluffy. Add pumpkin and vanilla. Combine flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Fold in the raisins.
Drop by teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 12-14 minutes or until lightly browned. Cool on wire racks.
FOR FROSTING: Melt butter in a saucepan. Stir in the sugar, milk, and vanilla until smooth. Frost cooled cookies. (Makes about 3 dozen.)
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