After School Snack
Dairy Allergy & Peanut Allergy Dessert
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2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup butter
1/4 cup shortening
(Or 1/2 cup butter instead of using shortening)
3/4 cup sugar
6 Tb. canned pumpkin
1 tsp. vanilla
Cream together butter and sugar.
Add pumpkin, and vanilla.
Slowly add the rest of ingredients, mix well.
Refrigerate for 8 hours. Putting it into the freezer for 2 hours also works.
Roll out dough to 1/4 thick, grease cookie sheet.
Bake at 350* for 8 minutes.
Optional - top with cream cheese frosting
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