Ingredients
- 1994 early in day
- 15 cookies in all
- 15 lollipop sticks
- 9 ingredien with mixer at low
- 5 with remaining dough
- 3 1/2 pumpkin-shape cookie cutter
- 3 meringue powder
- 2 sheets of waxed paper
- 2 of stick is in (inches)
- 1 egg
- 1 cookie dough from trimmings on top of stick
- 1/2 a disk (into)
- 1/2 dough
- 375 gr confectioners sugar
- 130 gr sugar
- 110 gr butter flavor shortening
- 60 ml molasses (light)
- 80 ml warm water
- 3 gr baking soda
- 2 gr ginger (ground)
- 1 gr salt
- 1 gr cinnamon (ground)
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.
