Lactose Free Pumpkin Cookies

Ingredients:

• 3 cups flour
• 1 T. pumpkin pie spice
• 1 T. ground ginger
• ½ tsp. salt
• 1 cup milk-free, soy-free margarine
• 2 cups sugar
• 1 cup canned pumpkin
• A mixture consisting of:

• 1 ½ T. water

• 1 ½ T. oil

• 1 tsp. baking powder

Grease cookie sheet. In a medium bowl, combine flour, pumpkin pie spice, ginger, and salt; set aside.

In a large mixer bowl, cream margarine and sugar. Beat until fluffy. Add pumpkin and water, oil, and baking powder mixture. Mix well. Combine with dry ingredients and mix well. Cover. Chill in refrigerator until dough is firm, about 1 hour.

Preheat oven to 350° F. Drop dough by rounded teaspoonfuls onto a cookie sheet. Flatten slightly. Create a "stem" with dough and press into top of cookie. Bake 16 minutes, or until lightly browned. Cool on wire racks.

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