Favorite Spicy Cookies Make Use of Those Halloween Pumpkins

“A neighbor gave me this recipe years ago, when my daughter was little,” Carmela Elsley writes. “After cooking our Halloween pumpkins I always save some pumpkin to make some of these delicious cookies. They are a favorite with the entire family and every one who tastes them. Canned pumpkin can also be used.”

PUMPKIN COOKIES

3 cups flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon ground allspice

3/4 cup shortening

1 1/4 cups sugar

1 egg

1 cup cooked or canned pumpkin

1/4 cup milk

1 cup chopped nuts, optional

Cinnamon Frosting

Sift together flour, baking soda, cinnamon, cloves and allspice. Cream together shortening and sugar until fluffy. Beat in egg and pumpkin. Mix in flour mixture alternately with milk. Add nuts.

Place rounded teaspoons of dough on lightly greased baking sheet. Bake at 375 degrees 12 to 15 minutes. Cool then ice with Cinnamon Frosting. Makes about 6 1/2 dozen.

Cinnamon Frosting

1/4 cup butter or margarine

1 3/4 cups powdered sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla

2 to 3 tablespoons milk

Cream butter until light. Beat in powdered sugar, cinnamon, vanilla and milk. Beat until smooth. Use immediately.

CARMELA ELSLEY

--Thousand Oaks