Title: Pumpkin Cookies- October
Categories: Cookies, Lauri
Yield: 54 Servings
1/2 c Granulated sugar
1/2 c Packed brown sugar
1/2 c Peanut butter
1/4 c Margarine or butter,softened
1/4 c Shortening
1 Egg
1 1/4 c All-purpose flour
3/4 t Baking soda
1/2 t Baking powder
1/4 t Salt
MMMMM-------------------CREAMY ORANGE FROSTING------------------------
6 c Powdered sugar
2/3 c Margarine or butter,softened
1/3 c Frozen o.j. concentrate*
Green food color
Yellow food color
Red food color
* orange juice concentrate should be thawed
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~-- Mix sugars, peanut butter, margarine, shortening and egg in large
bowl. Stir in flour, baking soda, baking powder and salt. Cover and
refrigerate about 3 hours or until chilled. Heat oven to 375F. Divide
dough in half. Roll each half 1/8" thick on lightly floured surface.
Cut with 3" pumpkin-shaped or round cookie cutter. Place on ungreased
cookie sheet. Bake 6 to 8 minutes or until light brown. Cool 2
minutes; remove from cookie sheet. Cool completely. Prepare
Frosting. Generously frost cookies with orange frosting; frost stems
with green frosting. Draw toothpick through frosting to resemble
pumpkin. Frosting: Mix powdered sugar and margarine. STir in orange
juice concentrate. Reserve 1/3 cup frosting; tint with green food
color for stems. Tint remaining frosting with 2 drops yellow food
color for every 1 drop red food color to obtain desired shade of
orange. Ghost cookies: Cut cookie dough into ghost shapes. Use milk
instead of orange juice for the frosting, and omit the food colors.
Use chocolate chips or slices of black gumdrops to decorate the
cookies. Note: Give the pumpkin cookies faces by decorating with
candy corn, or any of your favorite candies.
