Olde- Fashioned Soft Pumpkin Cookies

My daughter, Lauren, loves pumpkin. So, I am including this recipe especially for her. There is a famous bakery in Santa Cruz called The Buttery that has pumpkin cookies a lot like this. People enjoy them in the famous yellow eatery visiting with friends and slurping good coffee. The Buttery adds walnuts and raisins. Your choice whether you want to or not. Since they are like muffins, go ahead, have a couple for breakfast with coffee. I just eat the tops off of muffins anyway--who needs the rest?

Ingredients:

2 1/2 C flour
1 t baking powder
1 t ground cinnamon
1/2 t ground nutmeg
1/2 t salt
1 1/2 C granulated sugar
1/2 C butter, softened
1 C pumpkin puree
1 lg. egg
1 t vanilla
1 C chopped walnuts
1/2 C raisins

Directions: Preheat oven to 350 degrees. Grease baking sheets or use baking parchment. Combine flour, baking soda, b. powder, cinnamon, nutmeg and salt in a medium bowl. Beat sugar and butter in a large mixer bowl. Beat in pumpkin, egg and vanilla till smooth. Gradually beat in flour mixture. Drop by tablespoons onto baking sheets. Bake 15-18 minutes till edges form. Bake 15-18 minutes till edges are firm. Drizzle glaze over cookies when cool by "wagging" it from a fork suspended over them.

Glaze: Combine 2 C sifted powdered sugar, 3 T milk, 1 T melted butter, 1 t vanilla until smooth.