Ingredients
- 1 cup softened butter
- 1 ½ cups powdered sugar
- 1 large egg
- 1 tsp. almond extract
- 3 cups all purpose flour
- A few drops orange food coloring
- ¼ cup powdered sugar (for edges)
- 1-2 tsp. milk any type will work
- About 1 cup Halloween Sprinkles tiny
Method
- Preheat the oven to 350 degrees F.
- Add the softened butter and powdered sugar to the bowl of a stand up mixer. Cream for 1-2 minutes on medium speed. Add egg and almond extract and mix well. Slowly add flour, one cup at a time, while the mixer is on low speed, and until everything is well mixed.
- Divide the dough into two sections, ⅔ and 1/3.
- Color the ⅓ section with the orange food coloring. Just a couple of drops at a time until desired color is achieved. (I like to use gloves and knead the color into the dough).
- On a lightly floured surface, roll out the orange dough to about ¼ “ thick and use the mini pumpkin cutter to cut out as many pumpkins as possible. You can re-roll the dough until all the orange dough is used. (You should be able to get at least 24 mini pumpkin shapes).
- Roll out the other dough to ¼” thick and use the round cutter to cut out as many circles as possible. Use the mini pumpkin cutter and cut out a pumpkin shape in the middle of each of the circles.
- Remove the uncolored pumpkin shapes from the centers and replace with the orange colored ones. Slightly press them to form a snug fit.
- Re-roll the uncolored dough until you have cut out as many round shapes as you have dough for, or orange pumpkins.
- Place cookies onto the parchment-lined baking sheet and bake for about 10 minutes. I bake 1 dozen at a time on the baking sheet, as they don’t really spread much.
- Remove from the oven and allow to cool for a few minutes before transferring cookies to the wire cooling rack.
- In a small bowl, mix together the ¼ cup powdered sugar and a little bit of milk (1 tsp.) to get a smooth icing.
- Place this icing in a small piping bag and snip a very small hole at the tip. Place the sprinkles in a small bowl.
- Pipe a very small little bead of icing around the edge of the cookie and dip into the bowl of sprinkles to coat. I do about half of the cookie at a time and rotate the cookie as I’m working. Repeat until as many cookies are coated with sprinkles as you like.
Nutrition
Serving: 1gCalories: 130kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 51mgPotassium: 18mgFiber: 0.3gSugar: 7gVitamin A: 197IUCalcium: 5mgIron: 1mg
Notes
See the post for more information, photos and tips.