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MOLASSES PUMPKIN COOKIES, American
Cream butter and sugar; blend in molasses and pumpkin. Sift together flour, soda. salt, cinnamon, cloves and ginger, gradually adding to other ingredients, blend well at low speed with electric mixer. Divide dough into four equal parts: chill 30 minutes. Knead each dough section into a smooth ball on a floured board. Roll out to ¼ inch thickness and cut with pumpkin cookie cutter. Place on greased cookie sheet and bake in 375 degree oven for 8 to 10 minutes. Cool on rack, frost with orange icing and decorate face. Makes 5 dozen cookies.
Contributed by Michele Weith Tribune Foods Editor, 1969
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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