"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Cookies and Frosting Recipe

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This recipe for Pumpkin Cookies and Frosting, by , is from Ivy's Timeless Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 c. pumpkin
1 c. shortening
1 c. sugar
1 egg
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
tsp. salt

3 tbsp. butter
4 tbsp. canned milk
c. brown sugar
1 c. powdered sugar
tsp. vanilla

Cream shortening, sugar, pumpkin and egg. Mix well. Add sifted dry ingredients. Drop from spoon on greased cookie sheet. Bake in 375F oven for 10 - 20 minutes. Frost while warm.

Frosting: Cook butter, milk, and brown sugar until dissolved. Cool, add powdered sugar and vanilla. Spread on warm cookies.




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