These little bites of heaven are a wonderful Fall treat! Disclaimer: These are NOT low fat, nor should they be, so please don’t try to make them good for you. Unlike most cookies, this recipe uses zero butter. Most of my grandmother’s cookie recipes use shortening, which makes them incredibly soft and chewy…not flat and crispy like when you use all butter. This recipe makes about 48 cookies (or about 96 Clara sized cookies! She always made them bite sized) Keep in mind, the dough does not spread very far, and they are not completely flat. The dough will be sticky to work with. I recommend using a cookie baller and spraying it with Pam first. I drizzle the frosting on at the end…but they are also good without it!
Preheat your oven to 350 degrees
- Mix sugar, shortening, egg, vanilla and pumpkin together in a large standing mixer on medium speed. Once combined, add in the flour, baking powder, baking soda, cinnamon and salt.
- Once combined, add the raisins and walnuts
- Drop the dough on to cookie sheets prepared with parchment paper (recommended)
- Bake at a 350 degree oven for 10 minutes. DO NOT over bake…
- Bring the butter, milk and brown sugar to a rolling boil for 2 minutes. Let the mixture cool and sift in the powdered sugar and add the vanilla.
- It’s easiest to place the frosting in a pastry bag and drizzle the frosting onto the cookies. It looks pretty that way as well!