ORANGE PUMPKIN FACE COOKIES
Great fun biscuits for trick or treaters - make a day or two ahead, then fill in before your spooky guests arrive
Provided by Angela Nilsen
Categories Treat
Time 55m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat the oven to fan 160C/ conventional 180C/gas 4. Put the butter in a bowl and beat with a wooden spoon until smooth. Add the flour, icing sugar and orange zest and beat together to make a softish dough. Knead into a ball and wrap in cling film. Chill for 1 hour.
- Roll the dough out on a lightly floured surface to a thickness of about 3mm. Cut 24 circles with a 7.5 cm round plain cutter. Put them on a couple of baking sheets.
- Using a small sharp knife, cut out Hallowe'en faces on 12 of the circles. Gather up the spare biscuit dough and press into pumpkin stem shapes, trimming with a sharp knife. Press to the top of each biscuit with a knife to join. Make lines on the face biscuits with the back of a roundbladed knife, to look like the markings on a pumpkin. Bake all the biscuits for about 15 minutes until pale golden. Leave to set for a while, then cool completely on a wire rack.
- Mix the glaze ingredients to make a smooth, runny icing, adding a bit more juice if needed, then set aside. For the filling, beat the mascarpone with the icing sugar, then stir in the cooled melted chocolate.
- Spread the filling over the cooled plain biscuits, then press the 'face' ones on top - do this just before you want to eat them, otherwise they go soft. Brush with the glaze, using a clean paint brush or pastry brush. Eat the same day.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.25 milligram of sodium
LIBBY'S® PUMPKIN ORANGE COOKIES
Take to school or share at a cookie exchange, these perky cookies are sure to fit the bill!
Provided by Allrecipes Member
Categories Orange Cookies
Time 24m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat oven to 375 F.
- Combine flour, baking soda and salt in medium bowl. Combine butter, granulated sugar and brown sugar in large mixer bowl; beat until creamy. Add egg, pumpkin, orange juice and orange peel; beat until combined. Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded tablespoon onto ungreased baking sheets.
- Bake for 12 to 14 minutes or until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 teaspoon Orange Glaze.
- For Orange Glaze: Combine 1 1/2 cups sifted powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon grated orange peel in medium bowl until smooth.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 16.3 g, Cholesterol 14 mg, Fat 4.8 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 67.3 mg, Sugar 10.7 g
PUMPKIN ORANGE COOKIES
Make and share this Pumpkin Orange Cookies recipe from Food.com.
Provided by MizzNezz
Categories Drop Cookies
Time 27m
Yield 48 cookies
Number Of Ingredients 14
Steps:
- Mix flour, baking soda and salt in med bowl.
- In lg bowl, beat butter and sugars until creamy.
- Add egg, pumpkin, orange juice and peel, beat until combined.
- Stir in nuts.
- Drop dough by rounded TBS onto lightly sprayed baking skeets.
- Bake at 375° for 12 minutes, until light brown.
- Cool on wire racks.
- Glaze: Mix all ingredients in med bowl until smooth.
- Spread each cookie with glaze.
CRANBERRY PUMPKIN COOKIES
Kristen Fitzgerald's moist cookies capture fall flavor in a big way! The Stratford, Connecticut cook adds in brightly-colored dried cranberries for a pleasant tang. You'll want to keep the cookie jar filled with these!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the pumpkin, egg and vanilla. Combine the all-purpose flour, oats, whole wheat flour, baking soda, ginger, cinnamon, salt, nutmeg and allspice; gradually add to creamed mixture. Fold in cranberries. , Drop by 1/4 cupfuls 2 in. apart onto a baking sheet coated with cooking spray. Bake at 350° for 20-22 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 284 calories, Fat 11g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 215mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN COOKIE POPS
These cookie pops are a great way to liven up a Halloween party. Kids love them! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture and mix well (dough will be soft). , Drop dough by 2 tablespoonfuls 2 in. apart onto greased or parchment-lined baking sheets. Insert sticks into dough. Insert a gumdrop piece into the top of each for the pumpkin stem. , Bake at 350° until set and lightly browned around the edges, 14-16 minutes. Remove to wire racks to cool. , For icing, in a large bowl, combine confectioners' sugar, meringue power and water until smooth. Remove 1/2 cup to another bowl; cover and set aside. Stir orange food coloring into remaining icing. Spread or pipe over cookies. Let stand for 30 minutes or until icing is set and dry. , Tint reserved icing with green food coloring; use colored icing to pipe leaves and vines.
Nutrition Facts : Calories 147 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 88mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
BEST PUMPKIN COOKIES
What can I say about these amazing pumpkin cookies... they are absolutely delicious! Let me put it this way. I baked these every year at Thanksgiving time for my job. My co-workers would come up to me two months in advance to make sure I was making them. One girl who resigned actually called me and asked what day I was bringing them in so that she could stop by - just for these cookies! Another co-worker said she didn't even like pumpkin, but she loved these. The consistency is more cake-like than cookie. The glaze on top of these cookies is fabulous! At least, I think so. I noticed a few of you who rated this recipe said it was too sweet. That is why I suggested it may be omitted, or if you wish, use your own icing. Lots of you have added nutmeg.. hey, make it all your own. That's what this is all about! : )
Provided by Sara in FL
Categories Drop Cookies
Time 35m
Yield 48 cookies
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Have ready some ungreased baking sheets.
- In a large mixing bowl, cream butter and the sugars together until light and fluffy.
- Blend in pumpkin, egg and vanilla extract.
- In separate bowl, stir together flour, baking soda, baking powder, cinnamon, nutmeg and salt.
- Mix flour mixture into butter-sugar mixture.
- Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
- Bake the cookies for 10-12 minutes until golden around the edges.
- Remove warm cookies and transfer to racks.
- Let cool completely for a least one half hour, then frost with glaze.
- For Glaze:.
- In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.
Nutrition Facts : Calories 104, Fat 4.8, SaturatedFat 3, Cholesterol 16.1, Sodium 101.9, Carbohydrate 14.9, Fiber 0.3, Sugar 10.4, Protein 0.8
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