Pumpkin Cookies with Nuts

By Shirley Scharf (adapted from a Libby's recipe)

1 Point per serving

2 1/2 C. Flour

1/2 Tsp. baking soda

1/2 Tsp. salt

1/2 C. Lighter Bake (Replaces 1 cup of butter/margarine)

1 C. Granulated sugar

1/2 C. Packed Brown sugar

1 Egg

1 3/4 C. (15 oz.) can Pumpkin

2 Tbs. Orange juice

1 Tsp. Grated orange peel

1/2 C. chopped nuts (optional, but not included in analysis)

Combine flour, baking soda and salt. Combine Lighter Bake, both sugars, and beat until creamy. Add egg, pumpkin, orange juice and orange peel; beat until combined. Graduallly add flour mixture and beat until combined. Stir in nuts if desired.

Drop dough by ronded Tbs. onto ungreased baking sheets and bake in preheated 375º oven for 12-14 minutes until edges are set. Remove to wire racks until cool. Drizzle with orange glaze.

Orange Glaze

1 C. powdered sugar

3-4 Tbs. Orange juice

Beat until smooth and shiny and not too runny.

Makes 48 cookies

71 Cal., .5g Fiber, .6g Fat

Makes 48 Servings