PUMPKIN EMPANADITAS
Source of Recipe
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List of Ingredients
1 cup canned pumpkin
1 cup firmly packed brown sugar
1 tablespoon LAND O LAKES� Butter*
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice**
1/4 cup chopped pecans
Crust Ingredients:
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup cold LAND O LAKES� Butter*
8 to 10 tablespoons cold water
Glaze Ingredients:
1 egg
1 teaspoon water
Decoration Ingredients:
Coarse decorator sugar
Recipe
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.
Heat oven to 400�F. 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 LAND O LAKES� Soft Baking Butter with Canola Oil.
**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger,
1/8 teaspoon each ground nutmeg and cloves.
TIP: Filling can be prepared ahead, covered and refrigerated.
Yield: 4 1/2 dozen cookies
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