Print
Email
Add a photoServings: 1
Ingredients
- 2 1/4 c. Flour
- 2/3 c. Sugar
- 1/2 c. Butter-flavor shortening
- 1/4 c. Light molasses
- 1 tsp Grnd ginger
- 3/4 tsp Baking soda
- 1/2 tsp Grnd cinnamon
- 1/4 tsp Salt
- 1 lrg Egg
- 15 x Lollipop sticks* (8 inches long)
- 16 ounce Confectioner's sugar
- 1/3 c. Hot water
- 3 Tbsp. Meringue pwdr* orange and green food colorings and black food colorings
Directions
- Early in day or possibly day ahead:1. Into large bowl, measure first 9 ingredients. With mixer at low speed, beat ingredients till well mixed, occasionally scraping bowl with rubber spatula. Divide dough in half. Shape each half into a disk; wrap each with plastic wrap and chill 1 hour or possibly till dough is hard sufficient to roll. (Or possibly, place dough in freezer 30 min.)
- 2. Preheat oven to 375 degrees.
- 3. Between 2 sheets of waxed paper, with rolling pin, roll half of dough slightly less than 1/4 inch thick. Remove top sheet of waxed paper. With 3 1/2 inch pumpkin-shape cookie cutter, cut as many pumpkin shapes from dough as possible. Place pumpkin cookies on ungreased large cookie sheet.
- 4. Place a lollipop stick on each cookie so which 2 inches of stick is in cookie. Place 1 tsp. of cookie dough from trimmings on top of each stick, pressing gently to seal onto cookie.
- 5. Bake cookies about 12 min till browned around edges. With pancake turner, carefully remove cookies to wire rack to cold.
- 6. Repeat steps 3, 4, and 5 with remaining dough and trimmings, and lollipop sticks to make about 15 cookies in all.
- 7. Prepare Ornamental Frosting. Spoon frosting into as many small bowls as needed. Tint frosting with different food colorings as desired, but reserve a portion of the frosting untinted. Keep bowls covered with plastic wrap to prevent frosting from drying out. With small metal spatula and artists' paintbrush, decorate cookies with frosting as desired. (For painting frosting on cookies with a brush, you may need to thin the frosting with a little water to a softer spreading consistency.) Set cookies aside to allow frosting to dry completely, at least 1 hour. If not using right away, store cookies in tightly covered containers.
- Frosting: In small bowl, with mixer at low speed, beat the sugar, hot water, and meringue pwdr till mix is an easy spreading consistency.
- Keep bowl covered tightly with plastic wrap to prevent frosting from drying out.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
