BLUE CHEESE COOKIES

Sugarless Pumpkin Pie Filling recipe:
1 c. thawed frozen apple juice concentrate (sugarless), 1 3/4 cups pumpkin(not pumpkin pie filling), 3 tbsp. butter or margarine, melted and cooled slightly; 3 eggs, lightly beaten, 1/2 c. evaporated milk, 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1/8 tsp. ground cloves.
Pour apple juice concentrate into a medium size saucepan. Bring to boil. Reduce heat and simmer for 7 minutes. Cool.
Combine pumpkin, concentrate, butter or margarine, eggs, milk, and spices. Whisk mixture until completely smooth. Pour into pastry crust.
Place pie in preheated 350 degree oven and bake 40 minutes or until pie is set in center. Cool pie and refrigerate. Bring out of refrigerator one hour before serving.

(Bars) Cherry Crumble, Coconut, Walnut, Smore, Lemon, Iced Brownie. (Cookies) Spice, Oatmeal Raisin, Chocolate Chip Walnut, Chocolate Chip, Snickerdoodle, Jumble, Thumbprint, Russian Tea, Poppyseed, Gingerbread, Biscotti (Almond and Chocolate/Walnut), Chocolate Shortbread, Shortbread, Chocolate Chip Shortbread. (Other) Blueberry Muffin, Whole Wheat Sugarless Scone, Raspberry Scone, Raisin/Walnut Cinnamon Bun, Chocolate Chess Tart, Cherry Crumble Tart, Blueberry Almond Tart, Chocolate Pecan Tart, Rocky Road Cupcake, Yellow Cupcake with Mocha Icing, Red Velvet Cupcake, Yellow Cupcake with Butter Cream and Raspberry fill.

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