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1
In a large bowl, mix sugar, peanut butter, shortening, milk and vanilla.
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2
Beat at medium speed with electric mixer until well blended.
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3
Add egg.
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4
Beat until just blended.
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5
In a separate bowl, combine flour, baking soda and salt.
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6
Add to shortening mixture.
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7
Beat at low speed just until blended.
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8
Cover and refrigerate for 30 minutes.
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9
Divide dough into thirds.
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10
Roll out evenly to 1/4 -inch thickness.
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11
Using a floured pumpkin-shaped cookie cutter, cut dough into pumpkin shapes and place 2-inches apart on ungreased cookie sheet.
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12
Repeat with remaining dough.
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13
To make without pumpkin cutter, pinch off walnut size pieces of dough, Shape into balls.
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14
Place 3-inches apart on ungreased baking sheet.
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15
Flatten each ball with bottom of glass to approximately 3/8-inch thickness.
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16
Form into pumpkin shape.
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17
Pinch off very small piece of dough and roll to form stem - attach to the top of the cookie.
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18
With a small knife, score cookie with vertical lines to resemble a pumpkin.
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19
Bake in batches in a preheated 375F oven for 10-12 minutes or until cookies are set and just beginning to brown.
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20
Cool on baking sheet for 2 minutes.
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21
Remove cookies to cooling rack to cool completely.
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22
Remove about 1/4 cup of vanilla frosting and set aside.
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23
Add several drops of red and yellow food coloring ro remaining frosting.
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24
Blend thoroughly to a bright orange color.
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25
Add 1 drop green food color to the reserved 1/4 cup frosting and blend well.
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26
Frost all but the upper stems with the orange frosting.
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27
Frost the upper stems with green frosting.
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28
Place chocolate chips and shortening in microwave-safe bowl.
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29
Microwave on medium for 1 minute.
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30
Stir if necessary.
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31
Microwave for another 30 seconds at a time until mixture is smooth when stirred.
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32
Transfer to a resealable bag.
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33
Cut small tip off corner of bag.
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34
Pipe lines around edge and make the faces to resemble Jack O'Lanterns.
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35
TIPS: Cookies can be baked and cooled, packaged and frozen for up to 3 weeks.
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36
Defrost thoroughly before decorating.
