Spooky Jack Cookies

1 3/4 c. whole wheat flour
1 c. all-purpose flour
1 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 c. margarine or butter
1 c. packed brown sugar
1 egg
1/2 tsp. vanilla
1/2 c. dairy sour cream
3 oz. yellow or red clear hard candy, finely crushed

Combine flour, spice, baking soda and 1/4 teaspoon salt. In bowl beat margarine or butter on medium speed 30 seconds or until softened. Add sugar; beat until fluffy. Add egg and vanilla; beat well. Add flour mixture and sour cream alternately, beating well after each addition. Halve dough. Cover; chill 2 hours or until easy to handle.
On a lightly floured surface roll half of the dough 1/8-inch thick. Cut out cookies with a 6-inch pumpkin cutter or use a knife to cut out 6 inch pumpkin shapes. Place on foil-lined cookie sheet. Using hors d'oeuvre cutters or sharp knife, cut out eyes & mouths. Use dough scraps to make noses (or cut out of cookie) and/or eyebrows; attach. With knife, make stem and vein marks on cookies. Spoon enough candy into each cutout to fill hole. Repeat with remaining dough; reroll as necessary.
Bake in a 350 degrees oven for 6 to 8 minutes or until very light brown around edges. Cool on baking sheet 10 minutes. Peel off foil; cool. Store in airtight container.
Makes about 10 large cookies.

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