Jack O Lantern Sugar Cookies

Cute....and delicious. Perfect for Halloween. Thank you Mommys Kitchen

1/3 cup unsalted butter, softened

1/3 cup shortening

1 cup granulated sugar

1 tsp baking powder

dash salt

1 egg

1 tsp vanilla extract

2 cups all purpose flour

Coloured Icing:

2 cups confectioner’s sugar (powdered sugar)

1 tablespoon softened butter or margarine

4 - 5  tablespoons milk

1 1/2 teaspoons vanilla extract

orange & green food coloring or icing paste
Candy corns & Licorice Ropes  (mouth and eyes)

• In a medium size bowl beat shortening and butter together with a electric mixer. 
• Add sugar, vanilla extract and egg.
• Mix the flour, baking powder and salt together then add to the creamed mixture. 
• Mix together scraping the sides of the bowl and form into a ball
• Place dough inside a large zip lock bag and refrigerate for at least 2 hours.
• Remove dough and let sit on the counter at least 30 minutes. 
• Roll dough on a lightly floured surface until it is about 1/4 inch thick.
• Cut with pumpkin shaped cookie cutter and place on a un greased baking sheet.
• Bake at 375 for 7-8 minutes or until edges are firm and start to get golden brown. 
• The bottom of the cookies should be light brown as well.
• Remove from oven and let cool on baking sheet 5 minutes. 
• Remove and place on a baking rack to cool completely. 
• Frost with colored icing.
• To make the icing, mix all ingredients together blending with a fork. 
• If too dry, add a little more milk. 
• The icing is thin and pourable, so don't be alarmed. 
• Once mixed, remove about 1/2 cup to a separate bowl to use as green icing for the stems.  
• To the remaining icing add a few drops of orange food coloring or icing paste. 
• Spoon over cookies and let the icing run off the sides. 
• Add candy corn eyes and a licorice mouth. 
• Let frosted cookies set for at least 6 hours or overnight so the icing will harden.