Does the nearly empty container tell you something? My neighbor gave me some of these in exchange for a portrait of her cat! They are OUTSTANDING. Here's the recipe:
Combine in order. Might look curdled:
1/2 cup butter or Crisco
1 cup sugar
1/2 cup brown sugar
1 3/4 cups pumpkin (I used a 15 oz. can of plain pumpkin...not the pie filling)
Gradually add following dry ingredients, beating only till mixed. Stir in raisins, valnuts. Use one (1) tbsp or #60 scoop for each cooky. These do not change shape:
2 1/2 cups flour
2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp allspice
1 cup raisins
2 cups walnuts, broken
Bake 15 minutes or less at 375 on foiled pans. Cookies are done when they spring back when gently touched.
GLAZE WHILE HOT!:
Beat in order in mixer till smooth. Should be consistency of soft whipped cream.
Cover airtight when not in use.
As you remove cookies from oven slide foil off sheet and while cookies are very hot, brush glaze generously over tops. Should be heavy coating to run unevently down sides.
Transfer cookies to rack to cool. Glaze will dry completely.
2 tbsp soft butter
1 1/2 cups confectioner's sugar
pinch of salt
2 tbsp lemon juice
1 tbsp milk