PUMPKIN DROP COOKIES

Steps:

• 1. Heat oven to 375°. Grease cookie sheet with shortening. Mix butter and sugars in large bowl with spoon. Beat in eggs. Stir in pumpkin. Stir in remaining ingredients except raisins. Fold in raisins.2. Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.3. Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes remove from cookie sheet to wire rack.Catherine H. shares her Recipe "I have always baked a lot of cookies, and my favorite recipes contained oatmeal, coconut, dried fruits or nuts, which did not fit my low-residue diet restrictions. This recipe and the following one are low residue."A NOTE from DR. GHOSHPumpkin is rich in beta-carotene, a form of vitamin A. Studies show that vitamin A, an antioxidant vitamin, may reduce the risk of certain types of cancer.NUTRITION FACTS: Low fiber low residue1 Cookie: Calories 80 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 15mg Sodium 120mg Potassium 65mg Carbohydrate 15g (Dietary Fiber 1g) Protein 1g % DAILY VALUE: Vitamin A 30% Vitamin C 0% Calcium 2% Iron 2% Folic Acid 2% Magnesium 0% DIET EXCHANGES: 1 Fruit, 1/2 FatHelpful For These Side Effects: (n), (d)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.