1 cup (2 sticks) unsalted butter, at room temperature
1/2  cup 10X (confectioners') sugar
2 cups all-purpose flour
1/4  teaspoon salt
1 teaspoon vanilla
10X (confectioners') sugar

1. Beat butter with wooden spoon in a bowl until creamy.  Gradually beat in sugar until smooth.  Beat in flour, salt and vanilla; mixture will be stiff.

2. Pinch off small pieces of dough with moistened fingers; roll into 1-inch balls.  Place, 2 inches apart, on ungreased baking sheets.

3. Bake in preheated 375° oven 13 to 14 minutes, until bottoms are golden.
 

1/2 cup vegetable shortening
1 1/2 cups sugar
1 egg
1 1/3 cups mashed pumpkin
2 1/4 cups sifted flour
4 tsps. baking powder 
1/2 tsp. ground nutmeg 
1/2 tsp. powdered cloves 
1 tsp. powdered ginger 
1 tsp. cinnamon
1 cup raisins or chopped nuts

Cream shortening, add sugar gradually and cream well together.  Add egg and pumpkin and beat well.  Sift flour with next 5 ingredients, then add to first mixture.  Beat well.  Fold in raisins.  Drop batter by tbsps. 2 inches apart on greased cookie sheets.  Bake in gas oven of 375°. for 15 minutes.  Yield: 4 dozen cookies.