Iced Pumpkin Cookies

I think I have shared this recipe before. For the last three years, I have made them at Thanksgiving and Christmas. They are one of my favorites because it isn't a cookie you see often at all, plus, they are really moist. The icing adds just a touch of sweetness to make them perfect.



1 c. sugar
1 egg
1 c. shortening
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon (I always add extra)
1 c. can pumpkin
White cookie icing

1. Preheat oven to 350 degrees. Grease cookie sheets if not non-stick.
2. In a large bowl, cream sugar, egg, shortening and vanilla.
3. Sift together flour, baking soda, baking powder, salt and cinnamon and stir into creamed mixture. Stir in pumpkin.
4. Spoon dough onto cookie sheets (I used a 1-inch mellon scoop from Pampered Chef for a small cookie; of course you can make yours as large as you wish). Bake for 10-12 minutes; remove from cookie sheet immediately to cooling racks. Cool completely.
5. Once cookies are cooled completely, drizzle icing on top. If you want a more personal touch, you can wrtie the first initial on the cookie with the icing.

4 dozen