Ginger Pumpkin Face Cookies Food

GINGER PUMPKIN COOKIES

Steps:

• In large bowl, mix all ingredients except frosting until soft dough forms. Refrigerate 30 minutes.
• Heat oven to 350°F. Drop dough by heaping tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 8 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool at least 5 minutes.
• Spoon frosting into resealable food-storage plastic bag. Cut about 1/4 inch off corner of bag. Squeeze bag to drizzle frosting over cookies. Let stand until set, about ## minutes.

PUMPKIN GINGER COOKIES

Steps:

• Preheat oven to 375 degrees
• Combine all the dry ingredients and set aside.
• Cream sugar and shortening together using an electric mixer. Slowly add in the molasses, pumpkin, and eggs one at a time.
• Add dry ingredients 1/2 cup at a time until well incorporated.
• In a separate bowl add 1/2 cup of sugar and mix in the 1/2 teaspoon of pumpkin spice.
• Using a cookie dough scooper, make 12 balls of cookie dough at a time and roll them in the sugar.
• Place on cookie sheet and bake 10-12 minutes. Remove from oven, let the cookies cool on the cookie sheet for 1-2 minutes then remove. Repeat with remaining dough, making a dozen at a time. Enjoy!

PUMPKIN RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream the shortening and sugar until smooth. Add the egg, and vanilla; mix until fluffy. Stir in the pumpkin. Sift together the flour, baking soda, salt, pumpkin pie spice, and cinnamon; stir into the pumpkin mixture. Finally, stir in the raisins and walnuts.
• Drop cookie dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, cookies should be light brown around the edges. Brush with the spice glaze, and transfer to racks to cool.
• To make the spice glaze, mix confectioners' sugar with 2 tablespoons of warm water until there are no more lumps. Stir in the 1/2 teaspoon of cinnamon. If the glaze is too thick, add a little more water.

ORANGE PUMPKIN FACE COOKIES

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.

MAKE-A-FACE PUMPKIN COOKIES

Steps:

• Place waxed paper on microwavable plate. Mix all ingredients except candies until very soft dough forms.
• Drop dough by 2 rounded tablespoonfuls onto waxed paper; spread to make 3-inch circle. Make 3 cookies at a time. Decorate with candies to make monster faces, placing candies within 1/2 inch of edges.
• Microwave uncovered on High 1 minute. Turn plate 1/2 turn. Microwave 30 seconds to 1 minute longer, checking once or twice, until cookies are puffed and dry. Slide waxed paper with cookies onto wire rack. Cool 5 minutes; remove from waxed paper to wire rack. Repeat with remaining dough.

PUMPKIN GINGER COOKIES

Steps:

• Heat oven to 350.
• In a large bowl assemble first 6 ingredients into a crumbly cookie dough and all dry particles are moistened.
• In a separate, small bowl mix remaining sugar and cinnamon.
• Using your hands, roll cookie dough into 1 1/2 inch balls and roll in sugar-cinnamon; place (2 inches apart) onto ungreased cookie sheet.
• Bake at 350 for 12- 15 minutes until cookie tops begin to crack and are set.
• Allow cookies to cool on baking sheet 1 minute and remove.
• Stir in idea: 1/2 Cup raisins or cinnamon-covered raisins.
• The original recipe did not call for the sugar and cinnamon in the dough, just to roll into before baking.
• I think the extra sugar made them crispy on the outside but soft inside and so we loved it but you could reduce.
• If you are not a huge spice fan like myself you could also omit the cinnamon in the dough.
• Original recipe also called for 1/4 Cup chopped crystallized ginger, but I used the ground because it was all I had on hand, this is one thing I would consider trying next time.
• My cookies also (probably with the extra sugar) cooked quickly, 11 minutes was fine for me, but will of course, vary by your oven.

GINGER PUMPKIN FACE COOKIES

Steps:

• Preheat oven to 375°F. Remove 36 of the pecan halves; set aside. Finely chop remaining pecans; set aside. Mix cereal, molasses and egg until well blended; let stand 5 minutes. Mix flour, baking soda and spices in separate bowl; set aside.
• Beat margarine and 3/4 cup of the sugar in large bowl until light and fluffy. Add cereal mixture; mix well. Stir in flour mixture until well blended. Add chopped pecans; mix well. Shape into 36 balls, each about 1 inch in diameter; roll in remaining 1/4 cup sugar until evenly coated. Place, 2 inches apart, on lightly greased baking sheets. Flatten balls with bottom of glass. Insert 1 whole pecan into top edge of dough round for the "pumpkin's stem."
• Bake 7 to 9 minutes or until cookies feel set to the touch. Let stand 1 minute; remove to wire racks. Cool completely. Spread each cookie with 1 tsp. of the Powdered Sugar Icing. Decorate with candy corn, using about 3 pieces on each cookie. Let stand until icing is set.