3/4 cup butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla
2-1/2 cups flour
1/2 tsp baking powder
1/4 tsp cinnamon
pinch salt
Icing (recipes to follow)
paste food colouring
candies
****************************************************************
Line rimless baking sheets with parchment paper or grese; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder, cinnamon and salt; stir into butter mixture in 2 additions. Divide in half and flatten into discs; wrap and refrigerate until firm, about 1 hour. (Make ahead: Refrigerate for up to 24 hours).
Using 1 tsp, scoop 30 pieces of dough from discs; roll into balls. Set aside.
On lightly floured surface, roll out remaining dough to scant 1/4-inch thickness. Using 3-inch pumpkin or jack-o-lantern cookie cutter, cut out shapes, rerolling scraps.
Place 6 balls, 4 inches apart, on prepared pan. Press into 1/4-inch thick discs. Press lollipop stick onto each disc. Top with cookie cutout, pressing lightly to adhere and sandwich stick.
Bake in top and bottom thirds of 350F oven, switching and rotating halfway through, until light golden on bottoms and edges, about 12 minutes. Transfer to racks; let cool completely. (Make ahead: Store in airtight container for up to 1 week or freeze for up to 1 month).
To decorate, tint icing with food colouring as desired. Spread heaping 1 tsp over top of cookie, decorate with candies. Use your imagination to make jack-o"-lantern treats.
Icings
Use whichever icing you prefer. Meringue powder is available at cake decorating stores and some bulk food stores.
**Royal Icing Paint**
2 T meringue powder
2-1/3 cups icing sugar
In bowl, beat meringue powder with 1/4 cup water until foamy, about 2 minutes. Gradually beat in icing sugar until stiff, about 9 minutes. Cover with damp cloth to prevent drying out. makes about 1 cup.
**Pasteurized Egg White Royal Icing**
1/4 cup pastuerized egg whites
1/4 tsp cream of tartar
2-1/3 cups icing sugar
In bowl, beat egg whites with cream of tartar until foamy. Gradually beat in icing sugar until stiff, about 4 minutes. Cover with a damp cloth to prevent drying out.
Makes about 1 cup
1 cup granulated sugar
1 egg
1 tsp vanilla
2-1/2 cups flour
1/2 tsp baking powder
1/4 tsp cinnamon
pinch salt
Icing (recipes to follow)
paste food colouring
candies
****************************************************************
Line rimless baking sheets with parchment paper or grese; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder, cinnamon and salt; stir into butter mixture in 2 additions. Divide in half and flatten into discs; wrap and refrigerate until firm, about 1 hour. (Make ahead: Refrigerate for up to 24 hours).
Using 1 tsp, scoop 30 pieces of dough from discs; roll into balls. Set aside.
On lightly floured surface, roll out remaining dough to scant 1/4-inch thickness. Using 3-inch pumpkin or jack-o-lantern cookie cutter, cut out shapes, rerolling scraps.
Place 6 balls, 4 inches apart, on prepared pan. Press into 1/4-inch thick discs. Press lollipop stick onto each disc. Top with cookie cutout, pressing lightly to adhere and sandwich stick.
Bake in top and bottom thirds of 350F oven, switching and rotating halfway through, until light golden on bottoms and edges, about 12 minutes. Transfer to racks; let cool completely. (Make ahead: Store in airtight container for up to 1 week or freeze for up to 1 month).
To decorate, tint icing with food colouring as desired. Spread heaping 1 tsp over top of cookie, decorate with candies. Use your imagination to make jack-o"-lantern treats.
Icings
Use whichever icing you prefer. Meringue powder is available at cake decorating stores and some bulk food stores.
**Royal Icing Paint**
2 T meringue powder
2-1/3 cups icing sugar
In bowl, beat meringue powder with 1/4 cup water until foamy, about 2 minutes. Gradually beat in icing sugar until stiff, about 9 minutes. Cover with damp cloth to prevent drying out. makes about 1 cup.
**Pasteurized Egg White Royal Icing**
1/4 cup pastuerized egg whites
1/4 tsp cream of tartar
2-1/3 cups icing sugar
In bowl, beat egg whites with cream of tartar until foamy. Gradually beat in icing sugar until stiff, about 4 minutes. Cover with a damp cloth to prevent drying out.
Makes about 1 cup
