INGREDIENTS

INSTRUCTIONS

For the dough:  Combine flour, spices, salt and baking soda in a mixing
bowl and stir  well to mix.  Beat butter and sugar by machine and beat
in egg and continue beating  until the mixture is smooth. Beat in half
the flour mixture, then  stop and scrape bowl and beater(s). Beat in
molasses, scrape again  and beat in remaining flour mixture, just until
combined.  Divide dough into several pieces and press each piece into a
rectangle  about 1/4-inch thick between 2 sheets of plastic wrap. Chill
the  dough at least one hour or until firm.  Preheat the oven to 350
degrees and line 3 or 4 cookie sheets with  parchment or foil. Roll
dough, one piece at a time, on floured  surface, just to make flat and
even, but not much thinner. Cut dough  with floured cutters and arrange
on pans an inch or two apart, to  make room for expansion during
baking. Repeat with remaining dough.  Re-roll scraps immediately, or
press together, chill and re-roll  later.  Bake cookies about 10
minutes, until firm. Cool on pans.  For the filling:  Beat butter until
light, then beat in sugar. Continue beating until  soft and light. Beat
in pumpkin and cinnamon and continue beating  until smooth.  To fill
cookies:  Line up half the cookies on a work surface and spread with
filling.  Top with remaining cookies.  For the icing:  Combine sugar
and egg white in mixing bowl and beat by machine until  combined. Add
lemon juice and continue beating until fluffy. Keep  plastic wrap
pressed against surface of icing to prevent a crust from  forming. Use
a paper cone or the snipped end of a plastic bag to pipe  icing on
cookies, outlining eyes, nose and mouth of jack o'lantern.  Yield: 2
dozen  RAW EGG WARNING  The American Egg Board states: "There have been
warnings against  consuming raw or lightly cooked eggs on the grounds
that the egg may  be contaminated with Salmonella, a bacteria
responsible for a type of  food poisoning....Healthy people need to
remember that there is a  very small risk and treat eggs and other raw
animal foods  accordingly. Use only properly refrigerated, clean,
sound-shelled,  fresh, grade AA or A eggs. Avoid mixing yolks and
whites with the  shell."  Recipe by: Cooking Live Show #CL8993  Posted
to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997

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