1 c Butter
1 c Sugar
1 each Large egg
1 teaspoon Vanilla
2 teaspoon Baking powder
1 tablespoon Pumpkin pie spice
2-3/4 c Flour
Orange food color
Filling:
2 c Raisins
3/4 c Chopped walnuts
1/2 c Frozen orange juice concentrate; thawed
Preheat 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 “Jack-O-Lantern 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.
Filling:
Mix together the raisins, walnuts, and orange juice concentrate in a bowl (you can also use jelly for the filling)