"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pilgrim Pumpkin Cookies, by Jeannette Williams, is from Jeannette and Friends ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/3 cup Crisco 1-1/3 cup sugar 3 eggs (beaten well) 1 cup canned pumpkin 1 tsp vanilla extract 2 tsp lemon juice 2-1/2 cups flour 4 tsp baking powder 1 tsp salt 1/4 tsp ginger 1/2 tsp allspice 1 tsp nutmeg 1 tsp cinnamon Cinnamon and sugar
Preheat oven to 400 F. Cream the shortening and sugar together. Add eggs, pumpkin, and flavorings. Mix well. Drop by large teaspoonfuls onto a greased baking sheet. Sprinkle with sugar and cinnamon. Bake about 15 minutes.
There are two lasting bequests we can give our children. One is roots. The other is wings. Hodding Carter, Jr.
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