Ingredients Jump to Instructions ↓

  1. 2/3 cup shortening

  2. 3/4 cup sugar

  3. 1/2 to 1 teaspoon grated orange peel

  4. 1 egg

  5. 4 teaspoons 2% milk

  6. 1/2 teaspoon vanilla extract

  7. 2 cups all-purpose flour

  8. 1-1/2 teaspoons baking powder

  9. 1/4 teaspoon salt FROSTING:

  10. 1/2 cup butter, softened

  11. 4 cups confectioners' sugar

  12. 1 teaspoon vanilla extract

  13. 1/2 teaspoon grated orange peel

  14. 2 to 4 tablespoons orange juice Green and orange food coloring

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream the shortening, sugar and orange peel until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. 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. In a small bowl, combine the butter, confectioners' sugar, vanilla, orange peel 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. Yield: about 3-1/2 dozen.


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