1 cup canned pumpkin
1 cup firmly packed brown sugar
1 tablespoon butter
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice* (see note below)
1/4 cup chopped pecans
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
1 cup (2 sticks/8 oz./226g) cold butter
8 to 10 tablespoons cold water
1 teaspoon water
Coarse decorator sugar
Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture is thickened (8 to 12 minutes). Cool completely (45 to 60 minutes). Stir in pecans.
Preheat oven to 400°F/200°C.
Combine flour, sugar and salt in medium bowl; cut in 1 cup butter until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.
Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.
Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with decorator sugar. Bake for 12 to 15 minutes or until lightly browned.
Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves for the pumpkin pie spice.
Filling can be prepared ahead, covered and refrigerated.
Makes 4 1/2 dozen cookies
Nutrition Facts (1 cookie) Calories: 80, Fat: 4 g, Cholesterol: 15 mg, Sodium: 95 mg, Carbohydrates: 10 g, Dietary Fiber: <1 g, Protein: <1 g
Source: Recipe adapted from Land O'Lakes
Date: May 5, 2006