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Pumpkin Cookies

Recipe Submitted By: bakingmad

These Pumpkin Cookies are perfect for Halloween, you can make them for Trick or Treaters or have them all to yourself!

325 grams	Plain White Flour (Allinson Nature Friendly)
200 grams	Butter unsalted
125 grams	Golden Caster Sugar (Billington's)
2 tsp	Pure Vanilla Extract Blend (Nielsen-Massey)
2	Free Range Eggs (Happy Eggs) Yolks

For the decoration:

200 grams	Icing Sugar (Silver Spoon Homegrown)
	Food Colouring, orange
	Food Colouring, Green
50 grams	Ready Rolled White Icing (Silver Spoon Create) coloured black

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For the biscuits: heat the oven to 180C, 350F, gas 4. Grease 2 baking trays.
Put the flour into a mixing bowl. Rub in the butter until the mixture looks like breadcrumbs.
Add the sugar, vanilla and egg yolks and mix to a soft dough.
Roll out the dough on a floured surface to a thickness of about 5mm|1/4\" thick. Using a cutter or template cut out ghost and pumpkin shapes.
Place on the baking trays and bake for 18-20 minutes until turning pale golden around the edges. Cool on the trays for 5 minutes, then place on a wire rack to cool.
For the decoration: Make up the royal icing sugar as directed on the packet. Put just under half the icing into another bowl and stir in a few drops of orange colouring.
Put a small amount of icing into a small bowl and stir in a few drops of green colouring.
Using a small palette knife, spread the icing generously over the biscuits. Use the green icing to from the pumpkin \'stalks\'.
Roll small pieces of black Ready to Roll icing for the ghost \'eyes\' and attach. Put 2 dots of white icing in the centre of the \'eyes\'. Leave to set.