Frosted Pumpkin Drops
Posted by: Bev Tue, 3 Aug 2004, at 10:51 a.m.
Wonderful flavors of pumpkin bread packed into these delightful little gems.
1/2 cup shortening
1/2 cup margarine or butter
2 cups all-purpose flour
1 cup sugar
1 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins
1 3-ounce package cream cheese
1/4 cup margarine or butter
1 teaspoon vanilla
2 cups sifted powdered sugar
In a large mixing bowl beat the shortening and 1/2 cup margarine or butter with
an electric mixer on medium to high speed about 30 seconds or till softened. Add
about half of the flour to the shortening mixture. Then add the sugar, pumpkin,
eggs, pumpkin pie spice, baking soda, and salt. Beat mixture till thoroughly
combined, scraping the sides of bowl occasionally. Beat in the remaining flour.
Stir in the raisins.
Drop the dough by rounded tablespoons 2 inches apart onto ungreased cookie
sheets. Bake in a 375º oven for 10 to 12 minutes or till edges are lightly
browned. Remove cookies and cool on wire racks.
Meanwhile, for frosting, in a small mixing bowl beat the cream cheese, 1/4 cup
margarine or butter, and vanilla till well combined. Gradually add the powdered
sugar and beat till smooth. Spread frosting over cooled cookies. Makes about 28.
Nutrition information per cookie: 194 calories,
2 g protein, 25 g carbohydrate, 10 g fat (3 g saturated), 19 mg cholesterol, 120
mg sodium, 77 mg potassium.