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Pumpkin Cookies

Sr. Ann Helen Koenig’s Polish Placek

2 c. sugar
2 c. buttermilk
2 eggs
½ c. oil
1 tsp. vanilla
3 tsp. baking powder
1 tsp. baking soda
4 c. flour
1 tsp. salt

Mix sugar, buttermilk, eggs, oil and vanilla until smooth. Then add powder, soda, flour and salt. Place in greased and floured pans – 3 loaf pans. Sprinkle topping evenly over the 3 pans. Bake at 350* for 50 minutes.

1 1/2 c. flour
½ c. margarine
1c. sugar
1 tsp. vanilla
Mix together flour, margarine, sugar and vanilla. Sprinkle on top of bread.

Sr. Monica’s Pumpkin Cookies

1 c. butter or margarine
½ c. light brown sugar firmly packed
½ c. granulated sugar
1 c. canned pumpkin
1 egg
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 c. chopped walnuts
Preheat oven to 350* Cream butter and sugars together. Add pumpkin, egg and vanilla mixing well. Sift together flour, soda, powder, cinnamon and salt. Add to creamed mixture and blend well. Add nuts. Drop by teaspoons onto un-greased cookie sheet. Bake 10 – 12 minutes. Cool. Frost with penuche frosting.

Penuche Frosting
3 T. butter
½ c. brown sugar
½ c. milk
2 c. confectionary sugar
Combine butter and brown sugar in saucepan. Bring to boil. Cook and stir 1 minute until slightly thickened. Cool about 15 minutes. Add milk and beat smooth. Add enough confectionary sugar for spreading consistency.

Sister Joan Hupp Festive Cranberry Punch
1 qt. Lemonade
1 ½ qt. Cranberry juice
1 ½ qt. Pineapple juice
2 liters ginger ale
1 ½ c. raspberry sherbet
Make lemonade according to directions. Add cranberry and pineapple juice to lemonade. Just before serving add ginger ale and sherbet. Yields 1-½ gallons.