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Recipe Servings: 4 1/2 dozen cookies Description: Great cookies for a fall party Allergens: Beet, Brewers yeast, Cinnamon, Cloves, Corn, Fermented, Flaxseed, Fructose, Fruit/vegetable, Gluten, Grain, Pumpkin, Spices, Squash, Sugar, Sugar cane, Vanilla, Wheat, Yeast Ingredient List:

Qty	Name
4 cups	all-purpose flour
1 tsp	arrowroot powder
1 tsp	cream of tartar
1 tsp	baking soda
1 tsp	salt
2 tsp	cinnamon
1 tsp	cloves
2 cups	shortening
2 cups	granulated sugar
15 oz	pumpkin puree
2 tsp	vanilla extract
2 tbsp	flaxseed
6 tbsp	water

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Instructions: Preheat oven to 350 Fahrenheit.

Beat the flaxseed and water for 2-3 minutes in a small bowl.

Beat shortening and sugar in a large bowl for 30 seconds. Add the flax mixture, pumpkin and vanilla; beat until the mixture is blended. Gradually mix in flour, arrowroot powder, cream of tartar, baking soda, salt, cinnamon and cloves.

Drop spoonfuls onto an ungreased baking sheet.

Bake for approximately 14 minutes or until brown. Cool before serving (or placing on a wire rack).

Cream cheese frosting (or other light frosting) works well with these cookies too.
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Miscellaneous: Created: June 24th, 2007
Last Updated: June 24th, 2007
Source of Recipe: Mom
Filed Under: Desserts




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