Stacked Jack-O'-Lantern Butter Cookies

Name: Stacked Jack-O'-Lantern Butter Cookies
Prep time: 1 h 15 min
Total time: 1 h 25 min
Yield: 24 cookies
Ingredients: Cookie; 1 1/4 cups sugar; 1 cup Land O Lakes® Butter softened; 1 large Land O Lakes® Egg; 3 tablespoons dark corn syrup or molasses; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 1/2 teaspoons baking soda; 1 teaspoon ground ginger; 1/4 teaspoon salt; Frosting; 4 cups powdered sugar; 1/2 cup Land O Lakes® Butter softened; 2 teaspoons vanilla extract; 3 to 4 tablespoons Land O Lakes® Half & Half; Red and yellow food color *; Decorations; Black decorator gel; 6 green gumdrops, cut into fourths

Use a snowman-shaped cookie cutter and our ginger butter cookie recipe to create these adorable stacked Jack-O’-Lanterns.

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1 hr 15 min

Prep Time

1 hr 25 min

Total Time

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Ingredients

1 ¹/₄ cups sugar

1 cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

3 tablespoons dark corn syrup or molasses

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 ¹/₂ teaspoons baking soda

1 teaspoon ground ginger

¹/₄ teaspoon salt

Frosting

4 cups powdered sugar

¹/₂ cup Land O Lakes® Butter, softened

2 teaspoons vanilla extract

3 to 4 tablespoons Land O Lakes® Half & Half

Red and yellow food color

Decorations

Black decorator gel

6 green gumdrops, cut into fourths

*Substitute orange food color.

How to make

STEP 1

Combine sugar and 1 cup butter in bowl; beat at medium speed until creamy. Add egg, corn syrup and 1 teaspoon vanilla. Continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.
STEP 2

Divide dough into thirds. Shape each third into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 1 hour or until firm.
STEP 3

Heat oven to 375°F.
STEP 4

Roll out dough on well-floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 5-inch snowman cookie cutter. Place 2 inches apart onto greased cookie sheets. Bake 5-7 minutes or until set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
STEP 5

Combine powdered sugar, 1/2 cup butter and 2 teaspoons vanilla in bowl. Beat at low speed, adding enough half & half for desired spreading consistency. Add red and yellow food color, 1 drop at a time, until desired orange color.
STEP 6

Frost cookies. Create faces on each round section using black decorator gel. Add green gumdrop piece for stem.

Tip #1

- For a professional look, place 1 cup frosting into small disposable pastry bag. Snip off end leaving 1/8- to 1/4-inch hole. Pipe frosting onto cookie to outline 3 separate pumpkins. Spread remaining frosting in center of each pumpkin.

Tip #2

- Place small decorator candies over gel if you want to create eyes and nose.

290 Calories

12 Fat (g)

40 Cholesterol (mg)

210 Sodium (mg)

45 Carbohydrates (g)

1 Dietary Fiber

2 Protein (g)

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