Pumpkin Cookies

Ingredients:
1/2 cup butter
1 cup canned pumpkin
1 cup sugar
1 egg, slightly beaten
1 teaspoon milk
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Directions:
1. Preheat oven to 375 degrees.
2. Microwave butter for thirty seconds to melt.
3. In a large bowl with a spoon mix together pumpkin, sugar, melted butter, beaten egg, milk, and vanilla.
4. In a separate bowl, mix dry ingredients. Add to pumpkin mixture and mix by hand until smooth.
5. Drop by rounded teaspoonfuls onto cookie sheet, about 1 1/2 inches apart.
6. Bake 10 to 12 minutes, just until bottoms are slightly brown.

Tip #1: Do not over bake.
Tip #2: These cookies will seem dry when you first bake them. Here’s the secret. After they’ve completely cooled, store them in an airtight plastic container at room temperature overnight. (I use ziplock plastic storage containers.) You’ll be amazed how moist they are the next day. And after that it’s fine to put them in your cookie jar. They’ll stay moist.