Pumpkin cookies

1. Beat sugar and shortening with a mixer on medium speed until creamy;
add the pumpkin puree.  Beat until just mixed together; reduce mixer
speed to low.

2. Add ¼ c. of flour mixture and egg, beating until
combined.  Repeat with remaining mixture, beating after each addition.

3. Drop by generous teaspoonfuls onto a cookie sheet.  Baked until barely
brown, about 15 to 20 min.

4. For icing, combine the brown sugar, butter, milk and vanilla in a
medium microwave-safe bowl.  Heat on high until brown sugar melts,
about 1 ½ minutes.  Remove from microwave.  Stir in confectioner's
sugar until icing is smooth, adding a bit more milk if heeded to
desired consistency.  Spoon icing over each cookie.