Pumpkin Cookies for Your Fall Afternoon Tea Party

Time to make plans for a Fall Afternoon Tea Party........You will need Pumpkin Cookies and Bev Meller....the "Queen of Tea Cozies" gave me this recipe last year which is perfect!

Here is how easy these cookies are and by the way...you will have about 5 dozen or more! You can easily freeze some for later......

Preheat the oven to 350 degrees and butter the baking sheets which you will put in the refrigerator. Ingredients: First of all blend the following together: 1/2 cup butter, 1/2 cup sugar, 1 1/2 cup brown sugar, 2 eggs, 1 tsp vanilla, 1 tsp lemon juice

In a large bowl mix these together: 2 1/2 cups sifted flour, 2 tsp baking powder, 1 tsp ginger, 3/4 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon. After combining these- mix with above 6 ingredients. NOW ADD THESE: 1 1/2 cups of canned pumpkin, 3/4 cup nuts and 3/4 cup raisins. Keep the cookie sheet cold before dropping heaping tablespoons of dough on it. And chill dough between each batch.

Bake 350 degrees for 15 minutes. Cool cookies on waxed or brown paper.

Now for the icing 1/4 cup canned pumpkin, 4 Tb melted butter, 1 lb powdered sugar, 1/2 tsp lemon juice, pinch of salt. Wait till they cool to ice. Icing can be thinned with a little milk if too thick. Makes around 5 dozen or more.

Withhold nuts in this recipe if anyone has allergies!