GIANT GLOWING PUMPKIN Cookies:
Source of Recipe
Pillsbury "Come & Eat" on page 64.
Recipe Introduction
posted by biobuff2002 on Family Fare
List of Ingredients
1 (18 oz) Pillsbury Refrigerated Sugar Cookies
3/4 c Pillsury Best All Purpose Unbleached flour
2 t pumpkin pie spice
6 butterscotch hard disc candies - crushed
6 cinnamon hard disc candies - crushed
Recipe
1. Heat oven to 350 degrees F. Line 2 cookie sheets with parchment
paper or foil. (If using foil, smooth out all wrinkles.)
2. Break up cookie dough into large bowl. Lightly smooth flour into
measuring cup; level off. Add flour and pumkin pie spice to cookie
dough. Mix well. On lightly floured surface, roll out half of dough
at a time to 1/8" thickness. Refrigerate remaining half of dough.
3. With small sharp knife or cookie cutter, cut out 4-inch pumpkin
shapes, place 2 inches apart on 1 paper lined cookie sheet. Cut out
facial features from pumpkins. Continue with remaining dough.
4. Meanwhile, combine crushed candies. Place 1/4 to 1/2 teaspoon
crushed candy in center of each cut-out area in each cookie. (Do NOT
mound candy in centers of cut outs.)
5. Bake at 350 degrees F for 12-18 minutes or until edges of cookies
are light golden brown, and candy is melted and fills cut-out area
of cookies. Cool 2-5 minutes on cookie sheets or until candy is
hardened. Carefully remove cookies from cookie sheets. Place on
wire racks. Cool 15 minutes or until completely cooled. Repeat with
remaining half of dough and candy.
This makes 8 cookies.
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