We all need something sweet .... Peek-a-boo Pumpkin Shaped Sugar Cookies

I saw on a blog or Pinterest a while back these really cool cookies that had a heart with in a heart (a big hear with a smaller heart a different color).  It got me thinking why not make these for Halloween   WELL that was my plan to do a pumpkin with a black bat in the middle.  WELL Halloween came and went so I had to go to a back up plan.  I still wanted to try it and make some cookies for the tutor.  So why not a pumpkin with in a pumpkin?  So I hit up my box of 101 cookie cutters and found a large pumpkin and then I have a Martha Stewart small cookie cutter set and found a small pumpkin cutter.

I found Michelle's Soft Sugar Cookies on AllRecipes.com, they were very soft and fluffy. And tasted pretty darn good, not too sweet!

I had extra white left over so I made a few snowflakes.

INGREDIENTS:

1 cup margarine 1 1/2 cups white sugar 3 eggs 1 teaspoon vanilla extract

3 1/2 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt

DIRECTIONS:

1.	Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition.
2.	Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight.
3.	Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
4.	Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets.
5.	Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes or until cookie has a golden appearance.

Now onto the Pumpkins:

First I started with the sugar cookie recipe.  I took about 1/3 of the dough and set it aside since I was going to keep it white.  Then I took the 2/3 left and kneaded in some Orange Wilton Icing Color.  I find this is the best way to color anything from fondant to dough.  Once I got the orange I wanted I rolled out the dough.  I took my large pumpkin and cut out the cookies.  I then took my smaller pumpkin and cut out the middle of my cookie.  I set these aside and then took the white dough (now if I was doing the black bats I would be dying the dough black).  I rolled the white dough out and took the small pumpkin to cut out small pumpkins to go inside the big pumpkin (see picture below).  I then put the small pumpkin in the big pumpkin (almost like a puzzle piece) and lightly made the two edges stick together.  Bake like normal and rest on a cooling rack or eat right away :).

 Here's a Step by Step to help show my rambling above:

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