Halloween Cookies

Combine whole wheat and all-purpose flours, pumpkin pie spice (see recipe below or use commercially prepared), baking soda and 1/4 teaspoon salt. In mixing bowl beat butter on medium speed for 30 seconds or until softened. Add sugar; beat until fluffy. Add egg and vanilla; beatwell. Add flour mixture and sour cream alternately, beating wellafter each addition. Divide dough into 2 portions. Wrap each portion in plastic wrap and chill for at least 2 hours. On a lightly floured surface roll half of the dough1/8 inch thick. Cut out cookies with a large pumpkin shaped cookie cutter (4 to 6-inch size) or usea knife to cut out large pumpkin shapes. Place on foil-linedcookie sheets. Using small hors d'oeuvre cutters or a small sharp knife, cut outeyes, mouths, and noses. Use dough scraps to make noses or eyebrows;

attach. With knife, make stem and vein marks in cookies. Spoonenough crushed candy into each cutout to fill hole. Repeat with remainingdough; reroll as necessary. Bake in a 350 degree oven 6 to 8minutes or until very light brown around edges. Cool on bakingsheets 10 minutes. Candy melts and will harden when cooled. Peel off foil; cool. Store in airtightcontainer.

Pumpkin Pie Spice 1/2 teaspoon ground cinnamon 1/4 teaspoons ground ginger 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice Combine spices and use in any recipe calling for pumpkin pie spice. This recipe makes 1 teaspoon.