Recently I was going through my cupboard of cookbooks looking for a certain recipe when I came across an old recipe booklet. This booklet was dated 1975 and was actually done on a mimeograph machine (remember those? really makes you appreciate your computer, huh?) Well, I found a recipe with my cousin’s name on it but I’m sure it is from her mother, my Auntie Flo.
My Auntie Flo was a good cook and she was known for it in the community where I grew up. She actually was like a grandma to me, because my grandmothers both died when I was young and I really don’t remember them – plus, Auntie Flo lived right next door to us. Her door was always open to my four brothers and me. If my aunt and uncle were eating when we decided to “pop in,” we were always offered a taste of their meal. We loved our Auntie Flo and Uncle Merl and the feeling was mutual.
When I found this recipe, I thought, “I have to try this one!” I’m glad I did. When I served them to some family members everybody raved how good they were and several even asked for the recipe. When I told them whose recipe it was, my brother remarked, “Yep, this tastes like Auntie Flo’s.” So, if you like nice soft cookies with a hint of pumpkin flavor, try this recipe from my Auntie Flo.
- 1 c. shortening
- 1 c. sugar
- 1 egg, beaten
- 1 c. pumpkin
- 1 t. vanilla
- 2 c. flour
- 1 t. soda
- 1/2 t. salt
- 1 t. baking powder
- 1 1/2 t. cinnamon
- 1/2 – 1 c. chopped nuts (optional)
- 1/2 c. chopped dates (optional)
- 6 T. butter
- 2 c. sifted confectioners sugar
- 1 t. vanilla
- Enough hot water to make it spreading consistency
- Heat butter and stir over low heat until golden brown.
- Then confectioners sugar, vanilla, and hot water (add enough water to make it spreading consistency).
- Mix well, remove from heat and let cool slightly before icing pumpkin cookies.
Editor’s Note: Shelley first shared this recipe in 2007. It has become a fall favorite around the Lehman’s office.