PREHEAT OVEN TO 300*F. MIX FLOUR, SODA, SALT AND PUMPKIN PIE SPICE IN A MEDIUM BOWL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WITH AN ELECTRIC MIXER SET A MED SPEED. ADD THE BUTTER AND BEAT TO FORM A GRAINY PASTE. SCRAPE SIDES OF BOWL, THEN ADD EGG, PUMPKIN AND VANILLA. BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE, RAISINS AND WALNUTS. BLEND AT LOW SPEED JUST UNTIL COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 1 1/2 INCHES APART. BAKE 22-24 MIN UNTIL COOKIES ARE SLIGHTLY BROWN ALONG THE EDGES. IMMEDIATELY TRANSFER TO A COOL SURFACE. Speaking of cookies, I found this today. If there is anyone here trying to use up that can of pumpkin in the fridge, this might do the trick: * From the Polka Dot Cottage, 1-201-822-3627, NJs BBS for Homemakers! Posted by LISA on 11-25-95 Posted to MC-Recipe Digest V1 #710 by Lisa Clarke
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|Serving Size: 1 Serving (45g)|
|Recipe Makes: 36|
|Calories from Fat: 47 (28%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 16mg||5 %|
|Sodium 49.7mg||2 %|
|Potassium 110.4mg||3 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 29.4g|
|Protein 1.9g||3 %|
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Calories per serving: 169
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