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2-1/4 c. sifted cake flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. ginger, freshly grated
1/8 tsp. mace
2-1/4 tsp. baking powder
1/4 tsp. ground cloves
1-1/2 c. sugar
1/2 c. shortening
1 egg
1/2 c. chopped pecans
1-1/3 c. canned or mashed cooked pumpkin
1 c. golden raisins, chopped
2 tbsp. bourbon, divided
1/2 tsp. vanilla extract

In a small coffee cup, soak raisins in 1 tbsp. of bourbon. If you don't have bourbon you may use rum.

Sift together the flour and the spices except for the ginger (note: you can substitute dry ginger if you don't have fresh). In a mixing bowl cream together the shortening and sugar until light and fluffy. Add eggs 1 and a time beating until smooth. Add the flour and spice mixture to the egg mixture alternately with the pumpkin if you're using fresh ginger be sure it's finely grated and add at this point) stir to combine. Mix in the pecans and the raisins (drain raisins first), will blow the bourbon and the vanilla extract last.

Drop by large teaspoon folds onto greased cookie sheets. Bake in preheated 375°F oven 15 minutes.


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