Halloween Jack O Lantern Cookies

24
Medium
Desserts

Characteristics

Under 30 minutes

Nutritional Facts Per Serving

120
Calories
1 g
Protein
19 g
Carbs
Show all nutrition facts

Nutritional Facts

1 24
  • Amount For Serving % Daily Value
  • Calories 120
  • Lipides 4 g
    • Saturated fat  2.5 g
  • Cholesterol 120 mg
  • Sodium  95 mg
  • Carbs 19 g
  • Protein 1 g

Ingredients

  • 10 crushed, red, black, yellow and/or orange hard candies 58 g
  • 1/2 cup butter, room temperature125 mL
  • 1 cup sugar 250 mL
  • 1egg
  • 1 tsp orange zest and juice 5 mL
  • 10 drops each red and yellow food colouring
  • \2 cups all-purpose flour 500 mL
  • 1 tsp baking powder 5 mL
  • 1/2 tsp ground cinnamon 2 mL
  • 1/2 tsp salt 2 mL

Method


  1. Using a handheld or stand mixer beat together butter and sugar until light and creamy. Blend in the egg, orange zest, juice and food colouring, mixing until well blended and evenly coloured. Adjust the colour of the dough if desired. Blend in the flour, baking powder, cinnamon and salt mixing well, slowly add the ice water to form dough. Shape the dough into a flat disc, wrap it with plastic and refrigerate until firm.
  2. Pre-heat oven to 350°F (180°C) and line two baking sheets with parchment paper, set aside. Roll half of the dough out on a lightly floured surface. Using a cookie cutter or the tip of a paring knife cut out good sized pumpkins; gently transfer the cookies to the prepared baking pans before carving out their faces. Repeat with the remaining dough.
  3. Using a small spoon, sprinkle the crushed candies into the cut out eyes, nose and mouth holes. Bake 8 to 10 minutes, or until the candy has melted and the cookies are set without browning. Remove from the oven and gently slide the sheet of parchment paper off the pan onto the counter and let cool completely. Keep in an airtight container

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