Iced Pumpkin Cookies Serves 32-36
2 ½ cups flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon ½ tsp. ground nutmeg ½ cup softened butter (OR margarine) 1 ½ cups sugar 1 can (OR 1 cup?) canned pumpkin 1 egg 1 tsp. vanilla extract ½ tsp. salt (OR ½ tsp. ground cloves)	Preheat the oven to 350 F. Combine flour, baking powder, baking soda, salt (or cloves), cinnamon, and nutmeg. Set aside. In a large mixing bowl, cream together butter and sugar. Add pumpkin, egg, and vanilla and mix until creamy. Add dry ingredients. Drop tablespoon sized balls onto greased cookie sheet. Flatten slightly. Bake at 350 degrees for 15-20 minutes or until lightly browned. Cool on wire racks.
Icing 2 cups sifted powdered sugar 3 tbsp milk 1 tbsp melted butter 1 tsp vanilla extract	Blend powdered sugar, vanilla, milk, and butter until smooth. Drizzle glaze over cookies with fork.