Thursday, February 3, 2011

Teacake Pumpkins

2 cups all purpose flour
1 cup butter, softened
1 cup finely chopped pecans
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon ground cinnamon

2 cups powdered sugar
1 teaspoon light corn syrup
3-4 tablespoons water
red and yellow food coloring

orange decorator sugar
small green gumdrops, cut in half

Heat oven to 235 degrees. Combine all cookie ingredients in a large bowl. Beat at low speed , scraping bowl occasionally, until well mixed.
Shape dough into 1 inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 18 to 22 minutes or until very lightly browned.. Carefully remove from cookie sheets to wire cooling rack; cool completely.
Combine powdered sugar and corn syrup in medium bowl; beat at medium speed, adding enough water for desired glazing consistency.  Add red and yellow food color, 1 drop at a time, until desired orange color.

Dip tops of cooled cookies into glaze, allowing excess to drip off. Place onto waxed paper. Sprinkle with decorator sugar. Immediately attach gumdrop half to cookie for stem. Allow glaze to harden; store in loosely covered container.

No comments:

Post a Comment