| Makes 3 dozen cookies. 2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 cup butter, softened
1 cup sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 cup pecans, chopped
1 cup dried cranberries, chopped
pecan halves | |
| Preheat oven to 375º F Place flour, baking powder, cinnamon, baking soda, salt, and allspice in medium bowl; stir to combine. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in pumpkin, egg and vanilla. Gradually add flour mixture, beating well after each addition. Stir in with a sppon, the chopped pecans and cranberries. Drop by heaping tablespoon 2 inches apart on ungreased cookie sheet. flatten each mound with the back of a spoon. Press on pecan half into center of each mound. Bake 10 to 12 minutes or until golden brown. Submitted by Terri Mesiano
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