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    PUMPKIN EMPANADITAS


    Source of Recipe


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    List of Ingredients




    1 cup canned pumpkin
    1 cup firmly packed brown sugar
    1 tablespoon LAND O LAKES® Butter*
    1 teaspoon ground cinnamon
    1 teaspoon pumpkin pie spice**
    1/4 cup chopped pecans

    Crust Ingredients:

    2 1/2 cups all-purpose flour
    2 tablespoons sugar
    1 teaspoon salt
    1 cup cold LAND O LAKES® Butter*
    8 to 10 tablespoons cold water

    Glaze Ingredients:

    1 egg
    1 teaspoon water

    Decoration Ingredients:

    Coarse decorator sugar

    Recipe



    Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin
    pie spice in 2-quart saucepan. Cook over medium heat, stirring
    constantly, until mixture is thickened (8 to 12 minutes). Cool completely (45
    to 60 minutes). Stir in pecans.

    Heat oven to 400°F. Combine flour, sugar and salt in medium bowl; cut
    in 1 cup butter until mixture resembles coarse crumbs. Stir in enough
    water until flour is just moistened.

    Divide dough in half. Roll out dough on lightly floured surface,
    one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch
    thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2
    teaspoon filling in center of each circle. Fold one side of circle over
    other to form crescent-shaped empanaditas. Pinch together lightly to
    seal. Place onto ungreased cookie sheet; press edges together with tines
    of fork to seal.

    Whisk together egg and 1 teaspoon water in small bowl. Brush egg
    mixture lightly over tops of empanaditas; repeat. Sprinkle with decorator
    sugar. Bake for 12 to 15 minutes or until lightly browned.

    *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil.

    **Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger,
    1/8 teaspoon each ground nutmeg and cloves.

    TIP: Filling can be prepared ahead, covered and refrigerated.

    Yield: 4 1/2 dozen cookies


 

 

 


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