Mickey Mouse Pumpkin Cookies Recipe

Mickey Mouse Pumpkin Cookies

Ingredients

Cookie
• 2 1/2 C flour (for gluten-free try Bob's Red Mill flour used by Disney)
• 1 tsp baking soda
• 1 tsp cream of tarter
• 1 1/2 C powder sugar
• 1 egg
• 1 tsp vanilla
• 1 C unsalted sweet cream butter, room temp
Icing
• 2 egg whites
• 1 C powder sugar
• 1/2 tsp cream of tartar
• 1 tsp vanilla
• Brown, green, and orange gel food coloring

Instructions

Cookie
1. With an electric mixer cream butter, sugar, vanilla, and egg until well combined.
2. Add all of the dry ingredients in another bowl mixing as you add.
3. Slowly add the dry ingredients into the wet ingredients. Mix until well combined.
4. Shape the dough into a ball (if the dough is still sticky add a half cup of flour (for gluten-free try Bob's Red Mill flour used by Disney) and remix until a firm ball of dough can form).
5. Put this dough into a zip lock bag or into a bowl covered with cling wrap.
6. Place in the refrigerator for 2 hours so that the dough can slightly rise.
Icing
7. Separate the egg yolk from the white, placing the whites of the eggs into a mixing bowl . Put the egg yolks into a storage container for use later.
8. Add in the sugar, cream of tarter and vanilla with the egg whites beating for 6 minutes of medium speed.
9. If the icing has a yellow color or resembles soup gradually add in about one more cup of powder sugar.
10. Take out 4 TBSP of icing into one bowl adding several drops of brown gel food coloring. Mixing well.
11. Remove another 6 TBSP of icing into another bowl adding several drops of green gel food coloring, mix well.
12. Put the rest of the icing into a third bowl adding in several drops of orange gel food coloring. Stir to mix the color throughout the white icing.
13. Scoop about a third of the orange icing into a piping bag with a #2 tip to outline the cookie.
14. With the remaining orange icing add 1-3 TBSP of water (start with 1 TBSP first as you want it to be thick and runny, not like soup) If the icing does appear to be "soup" like then add ¼ cup
15. of powder sugar to thicken it.
16. Spoon some of the thinner icing onto the cookie, spread this icing on the cookie, except for the pumpkin stem) using a knife.
17. Allow this to dry for about 30 seconds.
18. Using the cookie in the picture as an example add the detail work on the pumpkins with the piping bag of orange icing. Allow the detail to dry for about a minute.
19. Scoop the brown icing into a piping bag with a #2 tip.
20. Scoop the green icing into a piping bag with a #2 tip.
21. Add the brown icing for the stem and the green icing for the vines on the top of the pumpkin. -Allow the icing on the cookie to dry for 5-10 hours.