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Filled Pumpkin Cookies (Wilton)

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Recipe

 

Yield

1 batch

Prep

20 min

Cook

15 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Cookies
1 cup butter
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1 cup sugar
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1 large eggs
l
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1 teaspoon vanilla extract
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2 teaspoons baking powder
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1 tablespoon pumpkin pie spice
2 ¾ cups all-purpose flour
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1 x food coloring
orange
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Filling
2 cups raisins, seedless
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¾ cup walnuts
chopped
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½ cup orange juice
frozen, concentrate,thawed
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Ingredients

Amount Measure Ingredient Features
Cookies
237 ml butter
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237 ml sugar
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1 large eggs
l
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5 ml vanilla extract
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1E+1 ml baking powder
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15 ml pumpkin pie spice
651 ml all-purpose flour
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1 x food coloring
orange
* Camera
Filling
473 ml raisins, seedless
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177 ml walnuts
chopped
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118 ml orange juice
frozen, concentrate,thawed
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Directions

Pre-heat oven to 375℉ (190℃).

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.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 335g (11.8 oz)
Amount per Serving
Calories 131243% from fat
 % Daily Value *
Total Fat 62g 96%
Saturated Fat 31g 153%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 356mg 15%
Total Carbohydrate 60g 60%
Dietary Fiber 7g 27%
Sugars g
Protein 38g
Vitamin A 30% Vitamin C 21%
Calcium 14% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
 

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