Pumpkin cookies- october

Yield: 54 Servings

Measure Ingredient
½ cup Granulated sugar
½ cup Packed brown sugar
½ cup Peanut butter
¼ cup Margarine or butter,softened
¼ cup Shortening
1 \N Egg
1¼ cup All-purpose flour
¾ teaspoon Baking soda
½ teaspoon Baking powder
¼ teaspoon Salt
6 cups Powdered sugar
⅔ cup Margarine or butter,softened
⅓ cup Frozen o.j. concentrate*
\N \N Green food color
\N \N Yellow food color
\N \N Red food color


* orange juice concentrate should be thawed ~------------------------------------------------------ ~------------- ~-- 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 ⅛" 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 ⅓ 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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