Pumpkin Cookies!

These are my famous pumpkin cookies. I make them for birthdays and special occasions. My friends love when I make them for them. Last night after my volleyball game, I came home and made a double batch. I needed to make them for a foods presentation, so I thought it would be nice to make a few extra for my friends, too. My friend Megan devours them. I made her a batch for her birthday last year, and they were all gone by lunch time. Two years ago during basketball season when we were in playoffs, I would make them the night before every game to give to the girls on the bus. After some of our wrestlers won states and could finally eat again, I made a container for each of them in my class. I have made so many pumpkin cookies that I know the recipe by heart. First, I mix the shortening, pumpkin, sugar, and an egg. After the wet ingredients are mixed, I added the dry ingredients. The dry ingredients are flour, salt, baking soda, and cinnamon. After it is all together, I take a scooper and drop them onto the baking pan. It is important to make the cookies small, so you can keep going back for more. I usually leave them in the oven for about ten minutes. It is very important to know when to get them out, because you don’t want them to be overdone, but you also don’t want them to be gooey. After them come out of the oven, I put the icing on while they are still hot. I let them cool, and put them in a container. I take them to school and they are gone within minutes!