Frost on the Pumpkin Cookies

These crisp, tender buttery cut-out cookies can be decorated with colorful
frosting to capture the spirit of the occasion.

1 cup Butter, softened
1 cup sugar
1 egg
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder

Frosting Ingredients:
4 cups powdered sugar
1/2 cup Butter, softened
2 teaspoons vanilla
3 to 4 tablespoons milk
Green, yellow and red food color

Decorations Ingredients:
Chocolate chips, candy corn, fruit-shaped candy, etc.

Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed,
scraping bowl often, until creamy. Add 1 tablespoon vanilla. Continue beating,
scraping bowl often, until well mixed. Reduce speed to low. Add flour and
baking powder; beat, scraping bowl often, until well mixed. Divide dough into
thirds. Shape each third into ball. Wrap in plastic food wrap; flatten to 1/2
inch. Refrigerate until firm (2 to 3 hours). Heat oven to 400 F. Roll out
dough on lightly floured surface, one-third at a time (keeping remaining dough
refrigerated), to 1/8-inch thickness. Cut with 3-inch round cookie cutter.
Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or
until edges are lightly browned. Cool completely. Combine powdered sugar, 1/2
cup butter and 2 teaspoons vanilla in small bowl. Beat at low speed, scraping
bowl often and gradually adding enough milk for desired frosting
consistency. Place 1/2 cup frosting in small bowl. Add 4 to 5 drops green food
color. Stir until well mixed. Tint remaining frosting with about 20 drops
yellow and about 4 drops red food color to make orange frosting. Stir until
well mixed. Frost cooled cookies with orange frosting. Use green frosting to
make stem. Use assorted candies for eyes, nose and mouth.

Ingredient Substitution IndexYield: 3 dozen cookiesNutrition Facts (1
cookie)Calories: 170Fat: 8 gCholesterol: 25 mgSodium: 75 mgCarbohydrates: 23
gDietary Fiber: 0 gProtein: 1 g

Jenn in Middle Missouri

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