|Shortening||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1 1⁄4 Cup (20 tbs)|
|Mashed cooked pumpkin||1 1⁄2 Cup (24 tbs)|
|Flour||39 2⁄3 Tablespoon (2 1/2 Cups Less 2 Teaspoons)|
|Baking powder||4 Teaspoon|
|Raisins/Dates||1 Cup (16 tbs)|
|Chopped nuts||1 Cup (16 tbs)|
|Lemon extract||1 Teaspoon|
Preheat oven to 400 degrees.
Cream shortening and brown sugar in mixer bowl until light and fluffy.
Add eggs, pumpkin, ginger, nutmeg and cinnamon; mix well.
Add sifted mixture of flour, baking powder and salt; mix well.
Stir in raisins, nuts and lemon extract.
Drop by teaspoonfuls onto greased cookie sheet.
Bake for 8 minutes or just until edges begin to brown.
Remove to wire rack to cool.