Tina Butler, 47, Royse City, Texas, mommyskitchen.net

Recipe by MyRecipes October 2013

Gallery

Credit: Andrew McCaul; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
25 mins
chill:
3 hrs
stand:
6 hrs 30 mins
bake:
14 mins
total:
10 hrs 9 mins
Yield:
Yields: 8 4-inch cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make cookies: In a small bowl, whisk flour, baking powder and salt.

    Advertisement
  • In a medium bowl, using an electric mixer on medium-high speed, beat butter and shortening until well combined. Add sugar; beat until light, about 2 minutes. Beat in egg, then vanilla. Stop mixer and scrape down sides and bottom of bowl. With mixer on low speed, add flour mixture to butter mixture until just combined. Scrape down bowl and mix again until dough forms. Place dough in a large ziplock bag and seal bag. Roll out dough in bag to 1/4-inch thickness. Refrigerate for at least 3 hours.

  • Preheat oven to 375ºF. Gently open ziplock bag and cut away 2 sides, then peel bag away from top of dough (as though opening a book). Flip dough out onto a lightly floured surface and peel away remaining plastic. Cut with a 4-inch pumpkin-shaped cookie cutter and place 4 cookies each on 2 ungreased baking sheets. Bake until edges are firm and turning golden brown, 12 to 14 minutes, switching sheets halfway through. Let cool on baking sheets on wire racks for 5 minutes, then remove cookies to racks to cool completely.

  • Make icing: In a bowl, combine butter, milk and vanilla. Whisk in confectioners' sugar until smooth (icing will be thin and pourable). Transfer about 1/4 cup icing to a small bowl; dye with green food coloring. Dye remaining icing with orange food coloring. Spoon green icing onto pumpkin stems. Spoon orange icing over rest of cookies. Add candy corn as eyes and licorice for mouths. Let stand at room temperature for at least 6 hours to allow icing to harden.

Nutrition Facts

506 calories; fat 18g; saturated fat 8g; protein 4g; carbohydrates 81g; fiber 1g; cholesterol 52mg; sodium 136mg.
Advertisement