Halloween Jack O’ Lantern Cookies

Prep time: 15min
Total time: 55min
Makes 24 cookies
10
crushed, red, black, yellow and/or orange hard candies
58 g
1/2 cup
Butter, room temperature
125 mL
1 cup
sugar
250 mL
1
egg
0
1 tsp
orange zest and juice
5 mL
10
drops each red and yellow food colouring
0
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
3 tbsp
ice cold water
45 mL
1/24 of recipe (1 cookie)
calories
120
fat
4 g
saturated fat
2.5 g
carbs
19 g
protein
1 g
cholestrol
20 mg
sodium
95 mg

Directions

  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.