Create your own pumpkin patch at home this Halloween with the Pick-A-Pumpkin Sugar Cookie Kit. If you have a real sweet tooth, you can cover the whole pumpkin in royal icing!
Net Wt: 10.60 oz (301g)
Serving Size: 1/10th of package Serving Size Grams: 30g Servings Per Container: 10 MIX PREPARED Calories: 110 210 Calories From Fat: 10 50 Total Fat: 1g 6g Total Fat (%): 2% 9% Saturated Fat: 0g 3g Saturated Fat (%): 0% 15% Cholesterol: 0mg 30mg Cholesterol (%): 0% 10% Sodium: 90mg 100mg Sodium (%): 4% 4% Total Carbohydrate: 25g 37g Total Carbohydrate (%): 8% 12% Sugars: 13g 25g Dietary Fiber: 0g 0g Dietary Fiber (%): 0% 0% Protein: 2g 2g Vitamin A (%): 0% 4% Vitamin C (%): 0% 0% Calcium (%): 0% 0% Iron (%): 4% 4%INGREDIENTS:
Cookie Mix: Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Natural And Artificial Flavors, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Sodium Bicarbonate, Salt.
Icing Pens: Sugar, Partially Hydrogenated Soybean and Cottonseed Oil, Water, Corn Syrup, Mono and Diglycerides, Salt, Food Starch-Modified (Corn), Red 40, Blue 1, Potassium Sorbate (Preservative), Polysorbate 60, Artificial Flavor, Titanium Dioxide Color, Yellow 5, Yellow 6, Citric Acid, Sodium Benzoate (Preservative).
Royal Icing Mix: Confectioners’ Sugar (Sugar, Corn Starch), Dried Egg Whites, Cream of Tartar, Natural And Artificial Flavor.
Color Powder: Dextrose, Yellow 6.
Candy Eyes: Dextrose, Corn Starch, Dextrin, Sugar, Magnesium Stearate, Red 40, Shellac, Yellow 5, Gum Arabic, Glycerin, Artificial Flavor, Carnauba Wax, Blue 1, Gelatin.CONTAINS:
Wheat and Egg
You will need:
4 TBSP room temperature butter
For royal icing:
2 ½ tsp water
1/2 cup powdered sugar
Adults: Preheat oven to 350°F. Lightly grease baking sheet with butter or cooking spray. Wash cutters in warm, soapy water and dry well.
Kids: Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron.
Kids: Combine cookie mix, butter and egg*. Mix until well blended.
On a lightly floured surface, roll cookie dough to 3/16-inch thick. Cut shapes with cutters, gathering and rerolling dough as necessary. Place 2 inches apart on prepared baking sheet.
Adults: Bake for 12 to 15 minutes or until edges are golden. Let cookies cool on baking sheet for 1 minute. Transfer to rack and allow to cool completely.
Kids: In a small mixing bowl, combine icing mix, orange color powder and water; stir until dissolved. Add powdered sugar and whisk with a fork until smooth. Empty candy eyes into a small bowl.
Adults: Spread icing over cooled cookies. If you wish to make stripes, insert the piping bag into a tall glass and pull edges down over glass to hold open. Use a spatula to fill with icing. Twist top to close, cut a small tip off of the piping bag, and pipe stripes as desired.
Kids: Press eyes into place as desired. Allow icing to set for 30 minutes. HINT: Placing the cookies in the refrigerator will speed up the process.
Kids: Cut tips off of the icing pens and add jack-o-lantern facial features and leafy embellishments. Refer to box for inspiration. Place finished cookies on a platter and enjoy!
* High Altitude (over 3500 ft): Add 3 TBSP flour and 2 TBSP water to mix. Mix as directed. Place dough in refrigerator for 10 minutes before beginning rolling process.
Yield: 10 Pick-A-Pumpkin Sugar Cookies