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Prep 2hr15min
Total4hr35min
Servings32
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Ingredients
1
pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
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
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Steps
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.
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Use a mini food processor to easily crush the hard candies. Or place candies in a small resealable freezer plastic bag; smash with a rolling pin or the flat side of a meat mallet until finely crushed.
Use any other color or flavor of hard candy as desired. Orange hard candies work well.
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