Halloween Cookie Pops
|Solid vegetable shortening||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||2⁄3 Cup (10.67 tbs), softened|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Baking powder||2 Teaspoon|
|Pumpkin pie spice/1 teaspoon each ground allspice, cinnamon, ginger and nutmeg||4 Teaspoon|
|Confectioners icing||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Candy decor||4 Tablespoon (Assorted, Adjust Quantity As Needed)|
In large bowl of an electric mixer, beat shortening, butter, granulated sugar, and brown sugar until creamy; beat in eggs and vanilla.
In another bowl, stir together flour, baking powder, salt, and pumpkin pie spice; gradually add to butter mixture, blending thoroughly.
Cover tightly with plastic wrap and refrigerate for 1 to 2 hours.
Meanwhile, cut cookie patterns from lightweight cardboard, choosing simple Halloween shapes and making them 5 to 6 inches wide at the widest point.
Also have ready 4 1/2 to 5 1/2-inch Popsicle sticks or tongue depressors.
Using a stockinet-covered or floured rolling pin, roll out dough, a portion at a time, on a floured board to a thickness of about 3/4 inch.
Place patterns on dough and cut around edges with a knife.
Remove patterns; use a wide spatula to transfer cookies carefully to ungreased baking sheets, spacing them about 2 inches apart.
Insert Popsicle sticks 1 1/2 to 2 inches into the base of each.
Bake in a 375Â° oven for 12 to 15 minutes or until very lightly browned.
Transfer to racks and let cool completely.
Prepare confectioner's icing and spread on cooled cookies; decorate with candies as desired.
Let icing dry thoroughly, then wrap cookies individually in plastic wrap.
Store in a single layer on a flat surface.