Ginger Pumpkin Face Cookies

• 1 cup PLANTERS Pecan Halves, divided
• 1 cup wheat bran high-fiber cereal
• 1/4 cup light molasses
• 1 egg, beaten
• 1-1/4 cups flour
• 1 tsp. baking soda
• 1 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/2 cup (1 stick) margarine or butter, softened
• 1 cup sugar, divided
• 3/4 cup Powdered Sugar Icing
• 3/4 cup candy corn pieces

1. Preheat oven to 375F.
2. Remove 36 of the pecan halves; set aside.
3. Finely chop remaining pecans; set aside.
4. Mix cereal, molasses and egg until well blended; let stand 5 minutes.
5. Mix flour, baking soda and spices in separate bowl; set aside.
6. Beat margarine and 3/4 cup of the sugar in large bowl until light and fluffy.
7. Add cereal mixture; mix well.
8. Stir in flour mixture until well blended.
9. Add chopped pecans; mix well.
10. Shape into 36 balls, each about 1 inch in diameter; roll in remaining 1/4 cup sugar until evenly coated.
11. Place, 2 inches apart, on lightly greased baking sheets.
12. Flatten balls with bottom of glass.
13. Insert 1 whole pecan into top edge of dough round for the "pumpkin's stem."
14. Bake 7 to 9 minutes or until cookies feel set to the touch.
15. Let stand 1 minute; remove to wire racks.
16. Cool completely.
17. Spread each cookie with 1 tsp.
18. of the Powdered Sugar Icing.
19. Decorate with candy corn, using about 3 pieces on each cookie.
20. Let stand until icing is set.

halves, bran, light molasses, egg, flour, baking soda, ground ginger, ground cloves, margarine, sugar, powdered sugar icing, corn pieces

Taken from www.kraftrecipes.com/recipes/ginger-pumpkin-face-cookies-54716.aspx (may not work)