Diana's Desserts - www.dianasdesserts.com

Ginger Pumpkin Face Cookies

Servings: makes 3 dozen cookies
1 cup pecan halves, divided
1 cup 100% bran cereal
1/4 cup light molasses
1 egg, beaten
1 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup margarine or butter, softened
1 cup sugar, divided
3/4 cup Powdered Sugar Icing (see recipe below)
3/4 cup candy corn pieces

Preheat oven to 375°F. Remove 36 of the pecan halves; set aside. Finely chop remaining pecans; set aside. Mix cereal, molasses and egg until well blended; let stand 5 minutes. Mix flour, baking soda and spices in separate bowl; set aside.

Beat margarine and 3/4 cup of the sugar in large bowl until light and fluffy. Add cereal mixture; mix well. Stir in flour mixture until well blended. Add chopped pecans; mix well. Shape into 36 balls, each about 1 inch in diameter; roll in remaining 1/4 cup sugar until evenly coated. Place, 2 inches apart, on lightly greased baking sheets. Flatten balls with bottom of glass. Insert 1 whole pecan into top edge of dough round for the "pumpkin's stem."

Bake 7 to 9 minutes or until cookies feel set to the touch. Let stand 1 minute; remove to wire racks. Cool completely. Spread each cookie with 1 tsp. of the Powdered Sugar Icing. Decorate with candy corn, using about 3 pieces on each cookie. Let stand until icing is set.

Powdered Sugar Icing

2 cups powdered sugar
3 Tbsp. milk

Mix sugar and milk until well blended.

If a thinner consistency is desired, gradually stir in up to 1 Tbsp. of additional milk.

Makes 3 dozen cookies.

Source: Kraft Foods
Date: October 4, 2006