Preheat conventional oven to 350 °F.
Grease baking sheet with butter, margarine or cooking spray.
Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron.
Combine 4 T softened butter or margarine and 1 egg in medium bowl.
Add sugar cookie mix.
Stir well with fork until soft dough forms. With hands, work dry crumbs into dough and make into a ball.
T = Tablespoon
Place dough onto lightly floured surface and turn to coat both sides. For shaped cookies, use hands, rolling pin or sturdy plastic cup to flatten dough like a pancake. Use included cookie cutters to cut dough into fun pumpkins or create your own spooky shapes!
HINT: If dough feels sticky refrigerate for 5 minutes. To make rolling easier, add flour 1 teaspoon at a time if necessary.
Bake for 9 to 13 minutes or until edges are golden. Oversized cookies may require longer baking time while thinner cookies bake quicker.
While you wait, practice designs on paper using Crayola crayons or markers. Remember, you have lots of orange frosting for cool jack-o-lanterns and colored icing pens for cute 'n creepy accents.
Remove cookies from oven and cool on baking sheet 1 minute.
Move cookie creations to rack and cool completely.
Knead frosting pouch before using.
Carefully cut corner or spout from orange frosting pouch to form small opening. Shake decorating pens to evenly distribute icings. Carefully cut tips from icing pens.
Shake the decorating pens to evenly distribute the icings.
Make perfect pumpkins with the orange frosting and use the icing pens to design your Halloween dreams!
HINTS:
To make a jack-o-lantern cookie, squeeze a dollop of orange frosting (about the size of a quarter) on your cookie and spread with a plastic knife or spatula.
It may be tempting to save your mini-masterpieces, but Pick-A-Pumpkin Cookies™ are best eaten the day you make them.
