I found this recipe here. My son loved these cookies. The original recipe called for licorice for the mouth, but I didn't have any so I just colored some of the frosting red. As you can tell I did not wait for the orange to set long enough and some of the red ran. My kids still loved them so that was all that mattered to me.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, at room temperature
- 1/3 cup shortening
- 1 cup of sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 tablespoon of unsalted butter, at room temperature
- 4 tablespoons of milk
- 1 1/2 teaspoons of vanilla extract
- 2 cups of confectioners' sugar
- Green and orange food coloring
- Candy corn
- Red and black licorice laces
- In a small bowl, whisk the flour, baking powder and salt.
- In a medium bowl, using an electric mixer on medium-high speed, beat the butter and shortening until it is well combined.
- Next add the sugar and beat until light, about 2 minutes.
- Beat in the egg, then vanilla.
- Stop the mixer and scrape down the sides and bottom of the bowl.
- With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
- Scrape down the bowl and mix again until the dough forms.
- Place the dough in a large ziplock bag and seal bag.
- Roll out the dough in the bag to 1/4-inch thickness and refrigerate for at least 3 hours.
- Preheat the oven to 375ºF.
- Gently open the ziplock bag and cut away the 2 sides, then peel the bag away from top of dough (as though opening a book).
- Flip the dough out onto a lightly floured surface and peel away remaining plastic.
- Cut the dough with a 4-inch pumpkin-shaped cookie cutter and place 4 cookies each on 2 ungreased baking sheets.
- Bake the cookies until the edges are firm and turning golden brown, 12 to 14 minutes, switching sheets halfway through.
- Let the cookies cool on baking sheets on wire racks for 5 minutes, then remove cookies to racks to cool completely.
- To make the icing: In a bowl, combine the butter, milk and vanilla.
- Whisk in the confectioners' sugar until smooth (icing will be thin and pourable).
- Transfer about 1/4 cup of the icing into a small bowl; dye with green food coloring.
- Dye remaining icing with orange food coloring.
- Spoon the green icing onto pumpkin stems.
- Spoon orange icing over rest of cookies.
- Add candy corn as eyes and licorice for mouths. Let the cookies stand at room temperature for at least 6 hours to allow icing to harden.