---------- Recipe via Meal-Master (tm) v8.02
  Categories: Allergy, Diabetic, Rice, Cooky/bars
       Yield: 36 servings
       1 ts Baking soda
       1 ts Baking powder (GF)
       1 ts Cinnamon
       1 c  Rice flour
     3/4 c  Potato starch flour
     1/2 c  Shortening
     3/4 c  White sugar
       1 ts Vanilla
       1 c  Pumpkin
     1/2 c  Nuts
   Preheat oven to 350 F.  Sift dry ingredients together.  Cream
   shortening and sugar.  Add vanilla and pumpkin.  Add dry ingredients
   and nuts. Beat until smooth.  Shape cookies into 1 balls and place
   on a greased cookie sheet.  Press flat with fork.  Bake for 9 to 12
   1 cookie - 1 fruit/vegetable choice, 1 fat
   Source:  A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
   Canadian Celiac Assoc.