Preheat oven to 375 F. Roll pastry thin and cut into 12 4-inch circles. Fit each round into muffin cup and press in gently. Beat eggs until they are light; add sugar and mix well. Add butter, salt, and vanilla; mix well. Combine walnuts and raisins and fill each cup 1/2 full. Add egg mixture to fill each cup three-quarters. Bake filled cups 20-25 minutes.
1/4 cup melted shortening
2 1/2 cups all-purpose flour
1/4 cup white sugar
1/4 teaspoon salt
1/3 cup confectioners sugar for dusting
Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners sugar before serving.
1 cup butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
2-3/4 cups all-purpose flour
Orange food color
For the Filling:
2 cups raisins, finely chopped
3/4 cup chopped walnuts, finely chopped
1/2 cup frozen orange juice concentrate, thawed
Preheat oven to 350 F. In a large bowl with an electric mixer, beat together butter and sugar until creamy. Beat in egg and vanilla. Add baking powder, spice, and flour one cup at a time mixing after each addition. The dough will be very stiff. Blend last flour in by hand. Do not chill dough. To tint with food color: add small amounts until desired color is reached. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter.
Dip round or pumpkin-shaped cookie cutters in flour before each use, to make pumpkin-shaped cookies with all of the dough. Place half the cookies on cookie sheets. Place 1 tablespoon filling on cookie. Cut out the eyes and mouth from remaining cookies, to make a jack-o-lantern. Place on top of filling. Press to seal edges. Bake for 12 to 15 minutes or until lightly browned.
For the filling: Mix together the raisins, walnuts, and orange juice concentrate in