INGREDIENTS:
* 1 3/4 cups whole wheat flour
* 1 cup all-purpose flour
* 1 tsp. pumpkin pie spice (recipe below)
* 1/2 tsp. baking soda
* 1/2 cup butter
* 1 cup packed brown sugar
* 1 egg
* 1/2 tsp. vanilla
* 1/2 cup sour cream
* 3 oz. yellow or red clear hard candies, finely crushed
PREPARATION:
Combine whole wheat and all-purpose flours, pumpkin pie spice (see recipe below or use commercially prepared), baking soda and 1/4 teaspoon salt. In mixing bowl beat butter on medium speed for 30 seconds or until softened. Add sugar; beat until fluffy. Add egg and vanilla; beat well. Add flour mixture and sour cream alternately, beating well after each addition. Divide dough into 2 portions. Wrap each portion in plastic wrap and chill for at least 2 hours. On a lightly floured surface roll half of the dough 1/8 inch thick. Cut out cookies with a large pumpkin shaped cookie cutter (4 to 6-inch size) or use a knife to cut out large pumpkin shapes. Place on foil-lined cookie sheets. Using small hors d'oeuvre cutters or a small sharp knife, cut out eyes, mouths, and noses. Use dough scraps to make noses or eyebrows; attach. With knife, make stem and vein marks in cookies. Spoon enough crushed candy into each cutout to fill hole. Repeat with remaining dough; reroll as necessary. Bake in a 350 degree oven 6 to 8 minutes or until very light brown around edges. Cool on baking sheets 10 minutes. Candy melts and will harden when cooled. Peel off foil; cool. Store in airtight container.
Pumpkin Pie Spice
# 1/2 teaspoon ground cinnamon
# 1/4 teaspoons ground ginger
# 1/8 teaspoon ground nutmeg
# 1/8 teaspoon ground allspice
Combine spices and use in any recipe calling for pumpkin pie spice. This recipe makes 1 teaspoon.
