1/2 c Granulated sugar
1/2 c Packed brown sugar
1/2 c Peanut butter
1/4 c Margarine or butter,softened
1/4 c Shortening
1 Egg
1 1/4 c All-purpose flour
3/4 ts Baking soda
1/2 ts Baking powder
1/4 ts Salt
CREAMY ORANGE FROSTING
6 c Powdered sugar
2/3 c Margarine or butter,softened
1/3 c Frozen o.j. concentrate*
Green food color
Yellow food color
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 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.
Yields
54 Servings