Autumn Cookies

for ages 1 and older

1 30 oz an pumpkin puree
1 up rasins
1/4 cup boiling water
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup molassis
2 large eggs
1/2 tsp salt
2 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1 1/2 all purpose- flour
1 tsp baking soda
1/2 cup toasted wheat germ
2 1/2 cups rolled oats

Line a strainer with a double layer of cheeseclothe; set it over a bowl.
Place the pumpkin puree in the strainer; wrap the cheesecloth around the puree.
Weigh down the puree with a small can of soup or something with similar weight; let puree drain about 30 minutes.
Preheat the oven the oven to 350 F.
In a food proicesor, puree the rasins with the boiling water until no large pices remain, about 1 minute.
In a bowl of an electric mixer fitted with a paddle attachemnt, cream the butter and brown sugar on medium high speed for 2 minutes.
Add the molasses and mix to combine, scraping down the sides of the bowl as needed.
Add the eggs; beat for 1 minute.
Add the pureed rasin mixture and the drained pumpkin puree, and mix to combine.
Ina medium bowl, combine the salt. cinnamon, ginger, nutmeg, flour, baking soda, wheat germ, and oats; stir to combine.
Add the dry ingredients tot he batter in the mixer bowl, and mix to combine.
Spoon the batter onto an ungreased baking sheet, making cookies about 1 1/2 inches in diameter.
Use the back of a spoondipped in water to press the cookies down slightly.
Bake cookies until set and browned (about 12 to 14 minutes)
Transfer to a wire rak to cool.
Repeat with remaning batter.
Store the baked cookies in an airtight container; they will stay soft gfor one week.

Makes 4 1/2 dozen