These brighten up the cookie jar. Yield: 5 dozen.

1/2 c. shortening
1 c. packed brown sugar
2 eggs
1 c. canned pumpkin
2 c. flour
1 tbsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger

1. Cream shortening until light and fluffy. Gradually add brown sugar, mixing well.

2. Add eggs, one at a time, beating well after each addition.

3. Stir in pumpkin.

4. Combine flour, baking powder, salt, cinnamon, nutmeg, and ginger into pumpkin mixture. Chill dough.

5. Drop by teaspoonfuls onto lightly greased baking sheet.

6. Bake. Cool. Temperature: 400 degrees. Time: 10 minutes.

ICING:

1/2 c. butter
4 to 4 1/2 c. sifted powdered sugar
1/4 c. boiling water
Pecan or walnut halves (optional)

1. In saucepan, heat butter until light golden brown.

2. Add powdered sugar and boiling water. Beat until mixture is smooth.

3. Frost each cookie and top with pecan or walnut half, if desired.