JACK O LANTERN SUGAR COOKIES RECIPES

Steps:

• Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and almond extract. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Knead dough with hands until well mixed. With lightly floured hands, shape dough into 1 1/2-inch balls. Roll balls in nonpareils to coat completely. Arrange in circle on ungreased cookie sheets, 3 inches apart and 2 inches from edge. Securely insert wooden stick into each ball with end pointing toward center of cookie sheet. Bake 15 to 16 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix half of the frosting with black food color. In another small bowl, mix remaining frosting with green food color. Place each color frosting in separate small resealable freezer plastic bag; cut off tiny corner of bag. Squeeze bags to pipe jack-o’-lantern face and pumpkin stem on each cookie.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Mix pumpkin, sugar, cinnamon, ginger, and nutmeg in a bowl until thoroughly combined. Set aside.
• Sift flour, salt, and baking soda together in a large bowl. Stir in brown sugar, shortening, egg, and molasses, mixing until smooth. Fold in rolled oats.
• Roll cookie dough out to 1/8 inch thick on a lightly floured surface. Cut out 48 circles using a 2 1/2 inch cookie cutter. Arrange 24 of the circles on a baking sheet and place a teaspoon of pumpkin filling on each. Cut Jack-O-Lantern faces on the remaining 24 circles, then lay the faces over the pumpkin filling, sealing the edges.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.