Lemon Iced Pumpkin Cookies

Name: Lemon Iced Pumpkin Cookies
Ingredients: 1/2 cups Crisco; 1 cup White Sugar; 2 whole Eggs, Beaten; 1 can Libby's Pumpkin-15 Oz; 2 cups All-purpose Flour; 1 teaspoon Baking Powder; 1 teaspoon Salt; Cinnamon; 1/2 teaspoons Nutmeg; 1/4 teaspoons Ground Ginger; 1 cup Raisins; 1 cup Chopped Pecans; 2 cups Powdered Sugar; 1 Tablespoon Lemon Juice; 1 Tablespoon Lemon Peel Spice; 2 Tablespoons Milk

16 ingredients

5 steps

Ingredients

1/2 cups Crisco
1 cup White Sugar
2 whole Eggs, Beaten
1 can Libby's Pumpkin-15 Oz
2 cups All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Salt
Cinnamon
1/2 teaspoons Nutmeg
1/4 teaspoons Ground Ginger
1 cup Raisins
1 cup Chopped Pecans
2 cups Powdered Sugar
1 Tablespoon Lemon Juice
1 Tablespoon Lemon Peel Spice
2 Tablespoons Milk

Directions

1

Preheat oven to 350 degrees.
2

Cream shortening and white sugar together in a large bowl. Add eggs and pumpkin and mix well.
3

Add flour, salt, baking powder and spices and mix well. Add raisins and pecans and mix together
4

Drop by heaping teaspoonfuls onto a cookie sheet lined with parchment paper. Bake for 15 to 20 minutes. Cool completely before icing.
5

For the icing, mix powdered sugar, lemon juice and lemon peel spice. Add just enough milk to achieve spreading consistency, but be careful, as a little goes a long way and you don't want it runny. You may not need the full 2 tablespoons of milk.