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Pumpkin Cookies - October

Author/Submitted by:
Servings: 54
Categories: Cookies / Desserts

1/2  c  Granulated sugar
1/2  c  Packed brown sugar
1/2  c  Peanut butter
1/4  cup  Butter or margarine, softened
1/4  cup  Shortening
1    Egg
1 1/4  cups  All-purpose flour
3/4  teaspoon  Baking soda
1/2  teaspoon  Baking powder
1/4  teaspoon  Salt

6  cups  Powdered sugar
2/3  cup  Butter or margarine, softened
1/3  cup  Frozen orange juice concentrate, thawed
    Green food coloring
    Yellow food coloring
    Red food coloring

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.

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