1/2 c. shortening
1 1/4 c. honey, divided
2 eggs
1 1/2 c. cooked, mashed sweet potatoes
2 1/2 c. flour
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 1/2 c. raisins
1 1/2 c. chopped pecans
4 tsp. baking powder

Cream shortening and 3/4 cup honey. Add eggs. Mix sweet potatoes and remaining honey together, then combine with creamed mixture. Blend in sifted dry ingredients. Fold in raisins and pecans. Chill for 30 minutes.

Drop by tablespoonful onto a greased cookie sheet. Bake at 375 degrees for 15-20 minutes. Frost with vanilla frosting when cool. Makes 6 dozen cookies.

VANILLA FROSTING:

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

Sift powdered sugar. Cream together butter, vanilla and sugar. Add milk until frosting is of a spreading consistency.