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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

PUMPKIN DROP COOKIES Recipe

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This recipe for PUMPKIN DROP COOKIES is from CHRIST LUTHERAN CHURCH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. margarine
3 c. sugar
1 540ml can pumpkin
2 eggs
1/2 c. milk
6 c. all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 tsp. ground allspice
1/2 tsp. ground cloves

CINNAMON FROSTING:
1/2 c. butter, softened
2 1/2 c. icing sugar
2 tbsp. milk
1 tsp. cinnamon
1 tsp. vanilla extract
Directions:
Directions:
In a large mixing bowl, cream margarine and sugar. Beat in the pumpkin, eggs and milk. Combine the flour, baking soda, and spices; gradually add to creamed mixture. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 375º F for 10-13 minutes or until lightly browned. Remove to wire racks to cool completely. In a small mixing bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator for icing to harden.
Personal Notes:
Personal Notes:
Yields approximately 10 dozen cookies

 

 

 

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