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Snowball Cookies

2 cups Confectioner’s sugar
6 cups Crispy rice cereal
1 cup Raisins
1 cup Pecans; chopped
4 cup Miniature marshmallows
1/4 cup Butter or margarine
1 ts Vanilla extract
1/2 ts Almond extract

Place confectioners sugar in a large bowl. In another large bowl, combine cereal, raisins and pecans. In a medium saucepan, combine marshmallows and butter. Stirring constantly, cook over medium heat until smooth. Remove from heat; stir in extracts. Pour marshmallow mixture over cereal mixture; stir until well coated. Using greased hands, shape mixture into 1 – 1/2 inch balls. Coat with sugar.

1 1/4 c Honey
1/2 c Shortening
2 lg Eggs
1 1/2 c Cooked pumpkin puree ***
2 1/2 c All purpose flour
4 ts Baking powder
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Salt
1 1/2 c Raisins
1 1/2 c Chopped pecans or walnuts

Cream 3/4 cup of the honey with shortening. Add eggs one at a time,beating well after each. Combine the pumpkin with remaining 1/2 cup honey and add to egg mixture. Stir together flour, baking powder, cinnamon, nutmeg and salt. Gradually stir flour blend into pumpkin mixture. Fold in raisins and nuts. Chill batter for 30 minutes. Drop by teaspoonsful onto a greased cookie sheet. Bake at 375 deg.for 15 to 20 minutes until lightly browned. 4 to 5 dozen NOTE: If a spicer cookie is desired, use canned pumpkin pie filling in place of plain pumpkin.