:: The Cookie Recipe Blog ::

1/3 c Crisco
1 1/3 c Sugar
2 Eggs (beaten well)
1 c Canned pumpkin
1 tsp Vanilla extract
2 tsp Lemon juice
2 1/2 c Flour
4 tsp Baking powder
1 tsp Salt
1/4 tsp Ginger
1/2 tsp Allspice
1 tsp Nutmeg
1 tsp Cinnamon
Cinnamon and sugar

Preheat oven to 400 F. Cream the shortening and sugar together. Add egg, pumpkin and flavorings, mix well. Sift dry ingredients together, then sift into creamed mixture. Mix well. Drop by large teaspoonfuls on a greased baking sheet. Sprinkle with sugar and cinnamon. Bake about 15 minutes.

1/2 C butter (softened)
1 C sugar
1 C packed brown sugar
1 egg
1/4 C milk
2 TBSP lemon juice
3 C all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
12 oz. frozen or fresh cranberries
1 C walnuts (chopped)

In mixing bowl, cream the butter and both sugars. Add the egg, milk and lemon juice, mix well. Combine dry ingredients, then add to creamed mixture, mix well. Mix in cranberries and nuts. Drop by heaping teaspoons 2 inches apart onto greased baking sheets. Bake at 375 degrees for 13 to 15 minutes or until golden brown. Let cool on wire racks. Makes approx. 5 dozen.