SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin-Patch Cookies

Makes: 36 servings
Prep 35 mins Bake 400°F 7 mins to 8 mins
Pumpkin-Patch Cookies
  • 3 1/2  cups  all-purpose flour
  • 1  teaspoon  baking powder
  • 1 1/2  cups  butter or margarine, softened
  • 1/4  teaspoon  orange paste food coloring
  • 1  cup  sugar
  • 1  egg
  • 1  teaspoon  vanilla
  • 1  cup  homemade or purchased creamy chocolate frosting
  • 18  green jelly beans, cut crosswise in half

1. In a medium mixing bowl stir together flour and baking powder. Set flour mixture aside.

2. In a large mixing bowl beat butter or margarine and food coloring with an electric mixer on medium speed for 30 seconds. Add sugar and beat until fluffy.

3. Add egg and vanilla, then beat well. Stir in flour mixture. Do not chill dough.

4. Put the flower plate onto a cookie press. Pack dough, half at a time, into the cookie press. Press dough into flowers on ungreased cookie sheets.

5. Bake in a 400 degree F oven for 7 to 8 minutes or until cookies are just light brown around edges. Remove cookies to a wire rack, then cool completely.

6. Spread the flat side of half of the cookies with some frosting. Top with remaining cookies to form pumpkins. For stems, attach one jelly bean half to the top of each cookie with frosting. Let stand for 1 to 2 hours or until frosting is slightly dry. Makes 36 cookies.

Make-Ahead Tip::

7. Freeze undecorated cookies in airtight container up to 1 month. Thaw 2 hours at room temperature before decorating.

Nutrition Facts (Pumpkin-Patch Cookies)
  • Servings Per Recipe 36,
  • cal. (kcal) 173,
  • Fat, total (g) 9,
  • chol. (mg) 28,
  • sat. fat (g) 5,
  • carb. (g) 21,
  • fiber (g) 0,
  • pro. (g) 2,
  • vit. A (RE) 82,
  • vit. C (mg) 0,
  • sodium (mg) 116,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe