My Amish friend gave me this recipe. She used some sort of weird huge green squash thing. It makes wonderful cookies! I adjusted it to make pumpkin cookies. See note below.
1 C shortening (I use softened butter)
2 C sugar
2 C cooked squash, peeled and mashed
1 C nuts, optional (I omit)
2 t vanilla
4 C flour
2 tsp baking soda
2 tsp baking powder
Mix all ingredients. Drop by rounded spoonful or cookie scoop onto very lightly greased cookie sheets. Bake at 375 until just set. You want the bottoms very light but when you lightly press the tops, they will not leave an indentation.
I frost mine with cream cheese frosting. (Recipe below.)
Follow recipe above, except, add:
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
Or, if you have Pampered Chef Cinnamon Plus, use 1 tbsp of that.
Cream Cheese Frosting
4 oz cream cheese, softened to room temperature
1 tablespoon plus 1 tsp vanilla
3 cups powdered sugar.
Beat together. Drizzle and beat in milk just until spreading consistency. I use food coloring to make orange, then sprinkle with orange sugar or little pumpkin or leaf cake decorator thingies. Make sure you add immediately to each cookie as your frost, or they won't stick.
I mix my frosting just a little on the runny side, then leave the cookies out for the day to allow the frosting to set up. Cookies can then be gently stacked if you want to give a plate as a gift.