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Pumpkin Cookies With Caramel Icing
2 c. sifted all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 c. soft margarine or butter
3/4 c. vegetable shortening
1 c. granulated sugar
1 c. canned pumpkin
1 med. egg, unbeaten
1 tsp. vanilla
CARAMEL FROSTING
3 tbsp. soft margarine or butter
1/2 tsp. vanilla
1/4 c. milk
1/2 c. light brown sugar
1 c. plus 2 tbsp. sifted confectioners sugar (if too runny, add more confectioner's sugar until spreadable)
Instructions
Sift flour; measure and resift with salt, baking powder, soda and cinnamon. Set aside.
Cream soft margarine and butter and vegetable shortening together in mixing bowl. Gradually add sugar and beat until fluffy. Thoroughly beat in the pumpkin and egg. Add dry ingredients all at once; blend just until no trace of flour in the batter. Remove bowl from mixer; stir in vanilla. Drop large walnut-size mounds 2 inches apart onto lightly greased and flour-dusted cookie sheet. Keep remaining batter refrigerated. Bake in preheated 350 degree oven about 12 minutes or until lightly brown yet feel a bit soft when touched with fingertips. Transfer to wire racks using bread spatula. When cooled, frost.
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