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Moist Pumpkin Cookies

Ingredients: 1/2 Cup(s) softened butter 163/625 Pound(s) sugar 1 96/553 Pound(s) flour 1/12 Ounce(s) salt 1/6 Ounce(s) vanilla extract 326/625 Pound(s) packed brown sugar 1/2 Cup(s) chopped walnuts 1 egg 27/5000 Pound(s) baking soda 1/6 Ounce(s) baking powder 2083/10000 Ounce(s) ground cinnamon 12 229/442 Ounce(s) pumpkin, canned 6 783/3022 Ounce(s) raisins 869/10000 Ounce(s) nutmeg Directions: Preheat oven to 350F. Beat butter and sugars in large bowl until creamy. Beat in pumpkin, egg and vanilla until light and fluffy. Mix in flour, cinnamon, baking powder, baking soda, salt and nutmeg until blended. Stir in raisans and walnuts. Drop heaping table-spoonfulls of dough 2" apart onto ungreased cookie sheets. Bake 12 to 15 minutes or until set. Cool 2 minutes on cookie sheets. Remove to wire racks; cool completely period. Drizzle powdered sugar glaze onto cookies, let glaze set.
Powdered Sugar Glaze 39/5000 Gallon(s) milk 326/625 Pound(s) powdered sugar Directions: Combine powdered sugar and milk in small bowl, until well blended.
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