One of my favorite things about Halloween is “It’s the Great Pumpkin, Charlie Brown!” I admire Linus for his dedication, waiting all night in the pumpkin patch, even if all that came was a beagle.
The Great Pumpkin inspired me to bake these rather large sugar cut-outs, and that’s one of the things that I love about sugar cookies–the endless creative possibilities. Pick your cutter, whip up your icing, and you’re making edible art.
To make these cookies, you will need:
- 1 recipe sugar cut-outs
- 1 recipe Zella’s icing
- Yellow, red, and green liquid food coloring (or orange and green gel food coloring)
- 1 large pumpkin cookie cutter (mine is 3 3/4 inches)
Preparation
Bake and cool sugar cut-outs.
Prepare icing; reserve a small portion of icing to tint green for pumpkin stems.
Combine yellow and red food coloring until you reach the desired orange tint.
Frost with orange first, using a small offset spatula or butter knife and a back-and-forth vertical swirling motion to create the pumpkin ridges.
Frost stems, using a small dab of green frosting.
Allow frosting to harden before storing; store at room temperature in an airtight container between layers of waxed paper for up to four days.
amy bakes in the 'burgh 