Average Rating: 4.333333TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
YIELD: about 3-1/2 dozen.Ingredients
- 2/3 cup shortening
- 3/4 cup sugar
- 1/2 to 1 teaspoon grated orange zest
- 1 large egg
- 4 teaspoons 2% milk
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
FROSTING:- 1/2 cup butter, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated orange zest
- 2 to 4 tablespoons orange juice
- Green and orange food coloring
Instructions
- 1. In a large bowl, cream the shortening, sugar and orange zest until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture.
- 2. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. pumpkin cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool.
- 3. In a small bowl, combine the butter, confectioners' sugar, vanilla, orange zest and enough orange juice to achieve spreading consistency. Remove 1/2 cup frosting; tint green. Tint remaining frosting orange. Frost cookies with orange frosting; add leaves and vines, using reserved green frosting.
Nutrition Facts
1 each: 130 calories, 5g fat (2g saturated fat), 11mg cholesterol, 52mg sodium, 20g carbohydrate (14g sugars, 0 fiber), 1g protein.
