These make wonderful gifts.
COOKIE DOUGH:
2 cups firmly packed brown sugar
1 cup vegetable oil
1½ cups canned pumpkin
1 teaspoon vanilla extract
2 large eggs, well beaten
3½ cups all-purpose flour
1½ teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ginger
½ teaspoon ground cloves
½ teaspoon nutmeg
FILLING:
1 large egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar, divided
¾ cup shortening
Preheat the oven to 350 degrees. Grease 2 cookie sheets.
For the cookie dough, in a large bowl cream the brown sugar and oil. Add the pumpkin, vanilla, and eggs.
In a medium bowl sift together the flour, cinnamon, baking soda, baking powder, salt, ginger, cloves, and nutmeg. Add to the pumpkin mixture and mix until well blended. Drop by tablespoonsful onto the prepared cookie sheets, making sure you have an even number.
Bake 10 to 12 minutes. Cool completely.
For the filling, in a medium bowl mix the egg white, milk, vanilla, and 1 cup of the confectioners’ sugar. Blend in the shortening and the remaining 1 cup of confectioners’ sugar.
Place 1 heaping tablespoon of filling between two cookies. Wrap individually in plastic wrap, if desired.
Makes 3 dozen
Josephine Morrison, Queen Red Rover
Purple Playground Ladies,
Sand Springs, Oklahoma
As any woman can tell you—every fur has a story.
From L to R: Jo Martyn, Dixie Johnson, Polly Anna Harris, Arlene Key, Dee Henning, Jane Garron, and Jan Michaelson.
Photo submitted by Jo Martyn, Nonpareils, Knoxville, Tennessee.