makes: 10 large cookies
1-3/4 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 cup margarine or butter
1 cup packed brown sugar
1/2 teaspoon vanilla
1/2 cup dairy sour cream
3 ounces yellow and red clear hard candy, finely crushed
Combine flours, spice, baking soda and 1/4 teaspoon salt; set aside.
Beat margarine on until softened.
Add sugar and beat until fluffy.
Add egg and vanilla.
Add flour mixture and sour cream alternately, beating well after each addition.
Divide the dough in half.
Cover with plastic wrap and chill 2 hours or until easy to handle.
Preheat oven to 350F.
Cover cookie sheets with aluminum foil.
Grease aluminum foil.
On a lightly floured surface roll half of the dough 1/8 inch thick.
Cut out cookies with a pumpkin cookie cutter or use a knife to cut out pumpkin shapes that are about 65 inch in diameter.
With a paring knife cut away eyes, mouths and/or noses.
Use dough scraps to make eyebrows and/or noses and attach to cookies.
With knife, make stem and vein marks in cookies.
Spoon enough candy into each cut out to fill hole.
Bake 6-8 minutes or until golden brown around edges.
Cool on baking sheet 10 minutes.
Peel off foil and cool completely.