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