Iced Pumpkin Cookies

Sift the first five ingredients together (flour through salt).

In a separate bowl, cream sugar and shortening. Add pumpkin, egg, and 1 teaspoon vanilla. Beat well.

Add dry ingredients all at once and stir gently to form a smooth batter.

Drop by teaspoonfuls on an ungreased cookie sheet. Bake for 10 to 12 minutes at 350F.

For the icing:

Combine butter, milk, and brown sugar in a small saucepan. Bring to a boil slowly and let boil for two minutes, stirring constantly. Cool completely.

After mixture has cooled, stir in powdered sugar and 3/4 teaspoon vanilla.

One and a half recipes of frosting will ice two recipes of the cookies.

(Ice the cookies once they are slightly cool. Don’t put cookies away until icing is well set.)