Pumpkin-Pecan Polka Dots
Contributed by Diane S.

Liz Barclay, Annapolis

"These cookies freeze well and are perfect for make-ahead holiday baking."

Makes about 7 dozen

1 pound butter, softened
2 cups granulated sugar
1 can (16 ounces) pumpkin
2 eggs
2 teaspoons vanilla extract
4 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups dried cherries
1 cup chopped pecans

Preheat oven to 350 degrees. Cream butter and sugar together. Add pumpkin,
eggs and vanilla, and beat until smooth. Sift together flour, baking
powder, baking soda, salt and spices. Add in batches to creamed mixture.
Mix well. Stir in dried cherries and pecans. Drop by rounded teaspoon onto
greased cookie sheets, spacing about 2 inches apart. Bake for 12-15

September 98 Recipes