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Jack-O'-Lantern Pops




Source of Recipe


Marla


List of Ingredients




1 servings
2 1/4 c Flour
2/3 c Sugar
1/2 c Butter-flavor shortening
1/4 c Light molasses
1 ts Ground ginger
3/4 ts Baking soda
1/2 ts Ground cinnamon
1/4 ts Salt
1 lg Egg
15 Lollipop sticks*; (8 inches-long)
Ornamental frosting:
16 oz Confectioner's sugar
1/3 c Warm water
3 tb Meringue powder*
orange and green food colorings
and black food colorings



Recipe



Early in day or day ahead:

1. Into large bowl, measure first 9 ingredients. With mixer at low speed,
beat ingredients until well mixed, occasionally scraping bowl with rubber
spatula. Divide dough in half. Shape each half into a disk; wrap each with
plastic wrap and refrigerate 1 hour or until dough is firm enough to roll.
(Or, place dough in freezer 30 minutes.)

2. Preheat oven to 375 degrees.

3. Between 2 sheets of waxed paper, with rolling pin, roll half of dough
slightly less than 1/4 inch thick. Remove top sheet of waxed paper. With 3
1/2 inch pumpkin-shape cookie cutter, cut as many pumpkin shapes from dough
as possible. Place pumpkin cookies on ungreased large cookie sheet.

4. Place a lollipop stick on each cookie so that 2 inches of stick is in
cookie. Place 1 teaspoon of cookie dough from trimmings on top of each
stick, pressing gently to seal onto cookie.

5. Bake cookies about 12 minutes until browned around edges. With pancake
turner, carefully remove cookies to wire rack to cool.

6. Repeat steps 3, 4, and 5 with remaining dough and trimmings, and lollipop
sticks to make about 15 cookies in all.

7. Prepare Ornamental Frosting. Spoon frosting into as many small bowls as
needed. Tint frosting with different food colorings as desired, but reserve
a portion of the frosting untinted. Keep bowls covered with plastic wrap to
prevent frosting from drying out. With small metal spatula and artists'
paintbrush, decorate cookies with frosting as desired. (For painting frosting
on cookies with a brush, you may need to thin the frosting with a little
water to a softer spreading consistency.) Set cookies aside to allow frosting
to dry completely, at least 1 hour. If not using right away, store cookies in
tightly covered containers.

Frosting: In small bowl, with mixer at low speed, beat the sugar, warm water,
and meringue powder until mixture is an easy spreading consistency. Keep bowl
covered tightly with plastic wrap to prevent frosting from drying out.