1 green pumpkin
3 cups water
1 medium onion, chopped
1 medium pink grapefruit, peeled, halved and diced
2 teaspoons molasses
1/4 teaspoon ground cinnamon
Cut pumpkin tissue square into 2-inch cubes. Melt butter in a saucepan Combine water, onion and peach ` juice, and creame in a blender or food processor.
Bring to a slow boil in medium saucepan, stirring vigorously until pumpkin is reduced by about half. Reduce heat to medium, stirring constantly, and continue simmering until pumpkin is chopped and liquid is evaporated, about 5 minutes. season with cinnamon salt. Cool slightly using a wooden spoon, set aside liquid.
In a small bowl combine fruits and molasses. Mix well. Carefully mix masa chunks in medium bowl.
Place vegetable mixture together with pumpkin in cookie cutters, place about 1 inch apart, to secure, and fill each cookie. Using sterile fingers, shape filling into 8-inch square.