INGREDIENTS

INSTRUCTIONS

CREAMY ORANGE FROSTING
*  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.
Posted to MM-Recipes Digest V3 #264
Date: Fri, 27 Sep 1996 11:13:01 -0600
From: Perry & Lauri <perryp@tcd.net>

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