butterscotch candies, disk decorative candies, crushed
hard cinnamon candies, disk decorative candies, crushed
Serving Size: 1 (56) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 88 g37 %
Total Fat 9.8 g15 %
Saturated Fat 2.5 g12 %
Cholesterol 13.6 mg
Sodium 198.6 mg
Dietary Fiber 0.6 g2 %
Sugars 10.9 g43 %
Protein 2.9 g
Heat oven to 350°F Line 2 cookie sheets with parchment paper or foil. (If using foil, smooth out all wrinkles.) In large bowl, break up cookie dough. Stir or knead in flour and pumpkin pie spice until well blended.
On lightly floured surface, roll out half of dough at a time to 1/8-inch thickness. Refrigerate remaining half of dough until needed. With small sharp knife or cookie cutter, cut out 4-inch pumpkin shapes. On cookie sheets, place shapes 2 inches apart. Cut out facial features from pumpkins.
Meanwhile, in small bowl, mix crushed candies. Place 1/4 to 1/2 teaspoon crushed candy in center of each cut-out area in each cookie, making sure candy touches edges of cookie. (Do not mound candy in centers of cutouts.).
Bake 12 to 18 minutes or until edges of cookies are light golden brown, and candy is melted and fills cut-out areas of cookies. Cool 2 to 5 minutes on cookie sheets or until candy is hardened. Carefully remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.