Lemon Iced Pumpkin Cookies

• 1/2 cups Crisco
• 1 cup White Sugar
• 2 whole Eggs, Beaten
• 1 can Libby's Pumpkin-15 Oz
• 2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• Cinnamon
• 1/2 teaspoons Nutmeg
• 1/4 teaspoons Ground Ginger
• 1 cup Raisins
• 1 cup Chopped Pecans
• 2 cups Powdered Sugar
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Lemon Peel Spice
• 2 Tablespoons Milk

1. Preheat oven to 350 degrees.
2. Cream shortening and white sugar together in a large bowl. Add eggs and pumpkin and mix well.
3. Add flour, salt, baking powder and spices and mix well. Add raisins and pecans and mix together
4. Drop by heaping teaspoonfuls onto a cookie sheet lined with parchment paper. Bake for 15 to 20 minutes. Cool completely before icing.
5. For the icing, mix powdered sugar, lemon juice and lemon peel spice. Add just enough milk to achieve spreading consistency, but be careful, as a little goes a long way and you don't want it runny. You may not need the full 2 tablespoons of milk.

crisco, white sugar, eggs, allpurpose, baking powder, salt, cinnamon, nutmeg, ubc, raisins, pecans, powdered sugar, lemon juice, lemon peel spice, milk

Taken from tastykitchen.com/recipes/desserts/lemon-iced-pumpkin-cookies/ (may not work)