Pumpkin Pecan Butterflies Recipe

2 cups whole-wheat pastry flour
1 cup oats
1 teaspoon baking powder
1 1/2 tablespoon pumpkin pie spice or cinnamon
1/2 teaspoon salt
1 cup butter, cut in small pieces
1 1/2 cups packed brown sugar
1 egg, slightly beaten
1 1/2 teaspoon vanilla extract
1 cup canned pure pumpkin
1/2 cup chopped pecans
1/2 cup chocolate chips
30 almonds
60 (1-inch) pieces of pull-and-peel licorice (optional)

1. Preheat oven to 375F.
2. Stir flour, oats, baking powder, pumpkin pie spice and salt together in a large bowl.
3. In another bowl, blend butter and brown sugar. Add egg and vanilla; mix well. Add butter mixture to the flour mixture. Stir in pumpkin. Add pecans. Mix well by hand.
4. Roll dough into 60 1-inch balls. Press two balls together, pressing top center of wings out a bit. Press almond in center where two balls come together. Decorate wings with chocolate chips.
5. Bake about 15 minutes. While still hot, quickly push in licorice pieces for antennas.

Yield: 30 cookies