Jack-o'-Lantern Tea Cakes
Ingredients
- 2 ⅓ cups baking mix (such as Bisquick®)
- ½ cup milk
- 3 tablespoons white sugar
- 3 tablespoons butter, softened
- 1 (5 ounce) package black shoestring licorice
- 1 (11 ounce) package candy corn
- 1 ½ cups confectioners' sugar
- 1 tablespoon milk, or more as needed
- ½ teaspoon orange extract
- 1 drop green food coloring, or as needed
- 1 drop orange food coloring, or as needed
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Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
- Stir baking mix, milk, sugar, and butter together in a bowl until a soft dough forms. Smooth dough gently into a ball on a floured cloth placed over a cutting board. Knead dough 8 to 10 times only, as dough will get tough very quickly if overkneaded.
- Roll dough to 1/4-inch thickness on the floured cloth. Cut dough using a floured 2-inch circle cookie cutter. Cut circles to form pumpkins; cut stems from scrap dough using a knife.
- Attach stems to the underside of the circles using a dab of milk and pressure. Place cookies on a baking sheet.
- Bake in the preheated oven until lightly golden around the edges, about 8 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely, 15 to 30 minutes.
- While cookies cool, cut licorice in 3 different sizes: 1/4-inch pieces in sets of 3 to form triangle eyes, tiny dots for the pupils, and 1- to 2-inch curved or straight segments to form mouths.
- Mix confectioners' sugar, milk, and orange extract together in a small bowl for frosting. Reserve 1 tablespoon of the frosting to dye with green food coloring in a bowl. Use orange food coloring to dye remaining frosting as desired.
- Frost green stems and orange pumpkin faces onto cooled cookies and decorate with cut licorice and candy corn while frosting is still wet.
Source
Original recipe: View Original