Recipe - Habanero Pumpkin Nut Cookies

Three fourths cup Pumpkin, canned
Three fourths cup Sugar, brown, light
One half cup Sour cream
1 Eggs; beaten
1 teaspoon Vanilla
1 cup Raisins, seedless
One half cup Walnuts; chopped
1 One half cup Flour, allpurpose
1 teaspoon Cinnamon
One half teaspoon Ginger
One half teaspoon Baking soda
One half teaspoon Salt
One half teaspoon Chiles, habanero, ground
One fourth teaspoon Allspice
One fourth teaspoon Nutmeg

HEAT SCALE = MEDIUM

Preheat the oven to 350 degrees. Combine the pumpkin, sugar, sour cream,
and vanilla and mix well. Stir in the raisins and the walnuts. Sift the dry
ingredients together. Stir the dry ingredients into the pumpkin mixture
until just mixed. Drop a Tablespoon of the dough onto a lightly greased
cookie sheet. Bake for 15 minutes or until lightly browned.
Source: Chile Pepper Magazine June 1993 From The Cookie Lady's Files on
GEnie, reposted by DonW1948@aol.com

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip