Spiced and Iced Pumpkin Cookies

1 cup shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1 cup canned pumpkin
2 cups all purpose flour
1/2 cup dried currants
1 recipe Brown Sugar icing

Preheat oven to 375F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, pumpkin pie spice, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and pumpkin until combined. beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the currants.

Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until tops are firm. Transfer to a wire rack and let cool. Frost cooled cookies with Brown Sugar Icing.


Brown Sugar icing:

In a small saucepan combine 1/2 cup packed brown sugar, 3 tablespoons butter and 1 tablespoon milk. heat until butter melts. Remove from heat. Stir in 1 cup powdered sugar and 1 teaspoon vanilla. Frost cookies immediately after preparing frosting. if frosting begins to set. stir in a few drops of hot water.

Strawberry Kiwi Jam

4 cups chopped strawberries
8 kiwi, peeled and chopped a little
1/4 cup lemon juice
1 package pectin (Sure-Jell)
Butter (optional)
8 1/2 cups sugar (in a separate bowl)

Bring boiling water canner, half full with water, to simmer. Wash jars and screw bands in hot, soapy, water; rinse with warm water. Pour boiling water over flat lids in saucepan off teh heat. Let stand in hot water until ready to use. Drain well before filling.

Stem and crush strawberries thoroughly. peel kiwis and chop a little bit. Measure exactly 6 cups prepared fruit into 6 or 8 quart saucepot. Stir in lemon juice.

Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 minutes, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with lids tightly.

Spiced Strawberry Jam

5 cups crushed strawberries
6 cups sugar
1/2 teaspoon butter
1 box powder Sure-jell
4 TBS lemon juice
1.2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves


Pour crushed berries into large boiler

Measure sugar into separate container and set aside

Stir package of sure-jell, lemon juice and spices into the strawberries

Add butter.

Bring berry mixture to a full rolling boil (a boild that does not stop bubbling when stirred) then add sugar.

Stir constantly.

Return mixture to a full rolling boil and boil for exactly one minute, stirring constantly.

Remove from heat.

Skin foam from top with metal spoon.

Ladle quickly into jars that have been cleaned and preheated.

Clean rims of jars with clean hot cloth

Place heated lids (lids that have been placed in simmering water for one minute) on jars and tighten rings.

Place jars in water bath canner for 5 minutes, then remove from canner, turn jars upside down for 5 minutes.

Return jars to upright position and let cool completely before storing.