Title: Jack-O-Lantern Cookies
Categories: Halloween Cookie Dessert
Yield: 2 Doz. about

2/3	c	Margarine
3/4	c	Granulated sugar
1	ts	Vanilla
1		Egg
4	ts	Milk
2	c	All-purpose flour
1 1/2	ts	Baking powder
1/4	ts	Salt

Thoroughly cream margarine. Add sugar and blend until light. Add vanilla. Add egg; beat until fluffy. Stir in milk. In another bowl put flour, baking powder and salt; blend with a whisk or a spoon until thoroughly mixed. Gradually add flour mixture to creamed mixture; blend well. Scoop dough out onto plastic wrap, cover with wrap and press down to make a thick, flat round. Chill in refrigerator over-night. Preheat oven to 375 degrees F. Cut batch of dough in half; keep one half in refrigerator while working with the other half. On a well floured surface, using a floured rolling pin, roll dough to between 1/8-inch and 1/4-inch. Use a 2-inch biscuit cutter or round cookie cutter to make cookies. Place on cookie sheet greased with butter-flavored shortening, if possible (otherwise, regular flavor shortening). Bake for 6 to 8 minutes or until lightly browned around the edges. Cool on wire rack. Repeat with remaining dough. Store in airtight container until you are ready to spread them with frosting and decorate. Spread frosting on cookies; then make Jack-o-lantern faces using colorful small candies or icing gel in a tube. Makes about two dozen cookies.

********* YUMMY BUTTERCREAM FROSTING ******* 1/2 cup margarine or butter 1 box (3 cups) of powdered sugar 1 teaspoon vanilla 2 1/2 tablespoons milk

Cream margarine with electric mixer. Add powdered sugar gradually. Add vanilla and 2 1/2 tablespoons milk; blend well. If necessary, add more milk gradually to achieve desired spreading consistency. For Hallowe'en Jack-o-lantern cookies, add red and yellow food coloring to make desired shade of orange.

No nutritional information available.

FROM: Taken from an old newspaper clipping from the Santa Rosa Press Democrat - no date available. Formatted to MM by Trish McKenna.

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