Kathy Von der Ehe of Tomah, Wis., won second-place honors in our October 2008 “Favorite Fresh Cranberry Recipes” contest with her Pumpkin Cranberry Cookie Recipe. “The original recipe called for dates, but I tried it with cranberries instead,” Kathy said.
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup shortening
- 1 cup sugar
- 1 egg, beaten
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1 cup fresh cranberries, coarsely chopped
- 1/2 cup chopped pecans
- 1 cup confectioners sugar
- 1/4 cup butter
- 1/2 teaspoon vanilla flavoring
- 1/2 teaspoon almond flavoring
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.
In a mixing bowl, cream the shortening and sugar. Then add the beaten egg, pumpkin and vanilla and mix. Add the dry ingredients to the creamed mixture and stir until combined. Fold in the cranberries and pecans.
Drop spoonfuls of dough onto a lightly greased cookie sheet. Bake at 350 degrees F. for 10 to 12 minutes.