Filled Pumpkin Cookies (Wilton)

• 1 cup butter
• 1 cup sugar
• 1 large eggs l
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 tablespoon pumpkin pie spice
• 2 3/4 cups flour, all-purpose
• 1 x food coloring orange
• 2 cups raisins, seedless
• 3/4 cup walnuts chopped
• 1/2 cup orange juice frozen, concentrate,thawed

1. Pre-heat oven to 375F (190C).
2. In a large bowl, cream butter and sugar with an electric mixer.
3. Beat in egg and vanilla.
4. Add baking powder, spice, and flour one cup at a time mixing after each addition.
5. The dough will be very stiff; blend last flour in by hand.
6. Do not chill dough.
7. To tint with icing color, add small amounts until desired color is reached.
8. Divide dough into 2 balls.
9. On a floured surface, roll each ball into a circle approximately 12 inches in diameter.
10. Place half the cookies on cookie sheets.
11. Place 1 tablespoon filling on cookie.
12. Cut eyes and mouth from remaining cookies.
13. Place on top of filling.
14. Press to seal edges.
15. Bake for 12 to 15 minutes or until lightly browned.
16. To make filling just mix all ingredients in a bowl.
17. You can also use jelly.

butter, sugar, eggs, vanilla, baking powder, pumpkin pie spice, flour, food coloring orange, raisins, walnuts, orange juice frozen

Taken from recipeland.com/recipe/v/filled-pumpkin-cookies-wilton-34268 (may not work)