Recipe - Filled Pumpkin Cookies

COOKIES
1 cup Butter
1 cup Sugar
1 Large egg
1 teaspoon Vanilla
2 teaspoon Baking powder
1 tablespoon Pumpkin pie spice
2 Three fourths cup Flour
Orange food color

FILLING
2 cup Raisins
Three fourths cup Chopped walnuts
One half cup Frozen orange juice
concentrate;thawed

Prheat oven to 375 degrees

In a large bowl, cream butter and sugar with an electric mixer. Beat in
egg and vanilla. Add baking powder, spice, and flour one cup at a time
mixing after each addition. The dough will be very stiff; blend last flour
in by hand. Do not chill dough. To tint with icing color, add small amounts
until desired color is reached. Divide dough into 2 balls. On a floured
surface, roll each ball into a circle approximately 12 inches in diameter.
Dip Wilton "JackOLantern Cutters" in flour before each use. Place half
the cookies on cookie sheets. Place 1 tablespoon filling on cookie. Cut
eyes and mouth from remaining cookies. Place on top of filling. Press to
seal edges. Bake for 12 to 15 minutes or until lightly browned. To make
filling just mix all ingredients in a bowl. You can also use jelly.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini