(from Erma Burden and Jennifer Rolander)
Makes 24 to 36 cookies
Cookies:
1 cup shortening
1 cup sugar
1 egg
1 cup pumpkin puree
2 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup walnuts or pecans, chopped
Frosting:
1 cup brown sugar
3 tablespoons margarine
4 tablespoons whole milk
1 cup powdered sugar
1 teaspoon vanilla
For the cookies:
Preheat the oven to 350°F. Grease baking pans or line with parchment paper. Set aside.
Combine the shortening, sugar, egg, pumpkin, and vanilla in a bowl and mix until well combined. Then, mix in the flour, baking soda, cinnamon, and salt. Stir in the nuts.
Drop the dough onto the prepared baking pan by large spoonfuls. Bake the cookies for 10 to 12 minutes, until the cookies are firm and slightly browned.
For the frosting:
Combine the brown sugar, margarine, and milk in a saucepan, then bring to a boil and cook for 2 minutes stirring constantly. Remove from the heat and let the mixture cool slightly. Next, stir in the powdered sugar and vanilla and then frost the cookies.
