1/3 – cup unsalted butter, softened
1/3 – cup shortening
1 – cup granulated sugar
1 – tsp baking powder
1 – egg
1 – tsp vanilla extract
2 – cups all purpose flour
2 – cup confectioner’s sugar2 – tablespoon softened butter or margarine
4 – tablespoons milk
2 – tsp vanilla extract
orange & green food coloring
In a medium size bowl beat shortening and butter together with a electric mixer. Add sugar, vanilla extract and egg.
Mix the flour, baking powder and salt together then add to the creamed mixture. Mix together scraping the sides of the bowl.
I used my kitchen aid mixer to mix everything until it came away from the bowl and started to form into a ball. Try and mix enough of the flour mixture in using mixer.
Then stir in any remaining flour with a wooden spoon. You can use the cookie dough immediately or place the dough in refrigerator until ready to use.
Remove dough from the refrigerator and let sit on the counter at least 30 minutes. Roll dough on a lightly floured surface until it is about 1/4 inch thick.
I like to cut my cookies thick they seem to be softer. Cut with desired cookie cutters and place on a un greased baking sheet.
Bake at 375 for 7-8 minutes or until edges are firm. I take my cookies out when they are still light colored on top but the bottom of the cookies are light golden brown.
Remove from oven and let cool on baking sheet for 5 minutes. Place on a baking rack to cool completely. Frost with colored glaze when cookies are cool.
Mix all the glaze ingredients together with a fork. The mixture will be thin so don’t be surprised.
This colored glaze goes on wet but dries shiny and smooth. Once mixed add the food coloring or icing paste.
Take out about 1/2 cup of the glaze and add it to a separate bowl and tint it green for the pumpkin stems.
Using a spoon pour the glaze on the cookies and smooth around with the back of a the spoon. We used a paint brush to add the green for the pumpkin stems.
Place the cookies on waxed paper for a couple hours to completely dry.