Glowing Spiced Pumpkins

 

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/3

cup butter, melted

1

egg

1

tablespoon Gold Medal® all-purpose flour

2

teaspoons pumpkin pie spice

1 1/4

teaspoons ground nutmeg

1

teaspoon vanilla

8

hard round butterscotch candies, unwrapped, crushed

8

hard round cinnamon candies, unwrapped, crushed

• 1 In medium bowl, mix all ingredients except candies with spoon. Cover; refrigerate 1 hour.
• 2 Heat oven to 350°F. Line cookie sheet with cooking parchment paper. On floured surface, roll dough 1/8 inch thick. Cut with 3 1/2-inch pumpkin-shaped cookie cutter. Place cutouts about 2 inches apart on cookie sheet. With small cookie cutters or paring knife, cut out eyes, nose and mouth in jack-o'-lantern style.
• 3 Using 1/4-teaspoon measure, place crushed candies in each cutout hole, filling as full as possible, making sure candies touch dough on all sides of each hole.
• 4 Bake 8 to 9 minutes or until candy is melted and cookies are set. Cool until candies harden, about 4 minutes. Remove from cookie sheet to cooling rack; cool completely, about 30 minutes.