Simpler Living Blog

Auntie Flo’s Soft Pumpkin Cookies

Lehman's
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Recently I was going through my cupboard of cookbooks looking for a certain recipe when I came across an old recipe booklet. This booklet was dated 1975 and was actually done on a mimeograph machine (remember those? really makes you appreciate your computer, huh?) Well, I found a recipe with my cousin’s name on it but I’m sure it is from her mother, my Auntie Flo.

My Auntie Flo was a good cook and she was known for it in the community where I grew up. She actually was like a grandma to me, because my grandmothers both died when I was young and I really don’t remember them – plus, Auntie Flo lived right next door to us. Her door was always open to my four brothers and me. If my aunt and uncle were eating when we decided to “pop in,” we were always offered a taste of their meal. We loved our Auntie Flo and Uncle Merl and the feeling was mutual.

Auntie Flo’s Soft Pumpkin Cookies

Author: Lehman's

Ingredients

1 c. shortening
1 c. sugar
1 egg, beaten
1 c. pumpkin
1 t. vanilla
2 c. flour
1 t. soda
1/2 t. salt
1 t. baking powder
1 1/2 t. cinnamon
1/2 – 1 c. chopped nuts (optional)
1/2 c. chopped dates (optional)
6 T. butter
2 c. sifted confectioners sugar
1 t. vanilla
Enough hot water to make it spreading consistency

Directions

Preheat oven to 375 degrees F.
In a large mixing bowl, stir ingredients together until well-mixed, then drop on lightly greased cookie sheet.
Bake in 375 degree oven for 8-10 min (do not overbake).
When cool, frost with browned butter frosting (see recipe below).
Heat butter and stir over low heat until golden brown.
Then confectioners sugar, vanilla, and hot water (add enough water to make it spreading consistency).
Mix well, remove from heat and let cool slightly before icing pumpkin cookies.