1 c. sugar
1 c. canned pumpkin
1/2 c. shortening
1 tbsp. grated orange peel
2 c. all-purpose or whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. raisins
1/2 c. chopped nuts

Heat oven to 375 degrees. Mix sugar, pumpkin, shortening and orange peel. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in raisins and nuts.

Drop dough by teaspoonfuls into ungreased cookie sheet. Bake until light brown, 8-10 minutes. Immediately remove from cookie sheet cool. Spread with light brown glaze. About 4 dozen cookies.

If using self-rising flour, omit baking powder, baking soda and salt.

LIGHT BROWN GLAZE:

1/4 c. butter
2 c. powdered sugar
1 tsp. vanilla
1 to 2 tbsp. milk

Heat butter in 1 1/2 quart saucepan until brown. Add powdered sugar, vanilla and milk.