1/2 c. shortening
1 c. sugar
2 eggs, beaten
1 c. solid pack pumpkin
2 c. sifted flour
2 tsp. baking powder
1 tsp. salt
2 1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1 c. raisins
1 c. chopped nuts

Cream shortening; add sugar then eggs and pumpkin. Sift dry ingredients together; add. Add raisins and nuts. Bake at 350 degrees about 15 minutes on greased cookie sheets. (I used rounded teaspoons; you can make them bigger.)

LEMON ICING: Combine 2 cups confectioners' sugar, 1 tablespoon lemon juice and grated rind of 1 lemon. Add just enough milk or cream to make spreadable.