Jack O Lantern Chocolate Sugar Cookie

Directions

• 1

  For the cookies: Beat butter in stand mixer, on medium, with paddle attachment or electric mixer, until just smooth, about 1 minute. 

• 2

  Add ½ cup dry mix to the mixer, on medium-low, scraping as needed, until incorporated, about 1un minute. 

• 3

  Add egg and remaining mix, until well blended, scraping the sides as needed, about 1 minute. 

• 4

  Chill dough, tightly wrapped, for at least 1 hour to overnight.  

• 5

  Meanwhile, preheat oven to 350F. Prepare 2 large-rimmed baking pans with parchment paper or ungreased pan. 

• 6

  Roll out cookies between 2 pieces of parchment or on a lightly floured worksurface, about 1/8-inch thick and with a 3-inch pumpkin cookie cutter and place on the prepared baking sheet. 

• 7

  Use a small paring knife to carefully cut out triangle eyes and mouth shapes in half of the pumpkins.

• 8

  Bake in preheated oven, 1 sheet at a time, until firm, 8 to 10 minutes.  

• 9

  Remove from the oven and let rest on trays until cool, about 30 minutes.

• 10

  Meanwhile, for the filling: Place butter in a stand mixer with paddle attachment or electric mixer and mix until lightened, about 1 minute. 

• 11

  Add cream cheese to the mixer; mix until smooth, scraping sides as needed, about 1 minute. 

• 12

  Add powdered sugar, vanilla and orange gel to the mixer and mix until smooth, about 2 minutes.

• 13

  For assembly of the cookies: Divide the filling evenly and in the center (heaping 1 tablespoon) of the plain pumpkin shaped cookies. 

• 14

  Place the jack-o-lantern shaped cookie on top of each of the filled bottoms, pressing down slightly.