Dinnerbell Pumpkin Cookies

These cookies are regulars at the Amish-run Dinnerbell Bakery and Banquets in St Ignatius, MT.

1 c lard
1 c pumpkin
2 tsp cinnamon
2 tsp powder
1 egg
1/2 nuts
1 1/2 c raisins
1 c brown sugar
2 c flour
1/2 tsp soda
1/2 tsp salt
1/2 tsp ground ginger
1 tsp nutmeg
1/2 tsp cloves

Mix sugar, lard and egg. Add pumpkin and mix well. Sift dry ingredients and add to creamed mixture, blending well. Add nuts and raisins.
Drop by scoop or spoonful onto sheets. Bake @ 350 for 10-20 mins.

When cooled, frost.

Maple Cream Icing
1 c brown sugar
1/4 c oleo
3 tbs milk
1 c powdered sugar
1 tsp vanilla
1/2 tsp maple flavoring

Mix sugar butter and milk in pan and bring to full boil, no more! Remove from heat and add in powdered sugar, vanilla and maple flavoring. Stir until dissolved and spread on cake, cupcakes or cookies.

Dinnerbell Caramel Icing
1/2 c butter
1 c brown sugar
1/4 c rich milk or cream
2 c powdered sugar

Melt butter and add brown sugar. Cook over low heat, stirring constantly, 3-4 minutes. Add milk. Stir until mixture boils. Remove from heat and stir in 2 tsp vanilla. Cool. Add powdered sugar, stirring very well to smooth.