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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. 1/2 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Pumpkin Pie Spice
Combine spices and use in any recipe calling for pumpkin pie spice. This recipe makes 1 teaspoon.
