| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Happy Pumpkin Faces

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

2 cups packed brown sugar
1/2 cup butter or margarine
1/2 cup vegetable shortening
2 large eggs
2 cups quick-cooking oats
1 cup plain M&M's
1 (16-ounce) container ready-made vanilla frosting
Food coloring
Plain M&M's harvest colors

1. Preheat oven to 350*F (175*C).
2. In a medium bowl combine flour, baking soda, salt and cinnamon, mixing well; set aside.
3. In large mixing bowl, cream sugar, butter and shortening together until lightly fluffy. Add eggs and beat well. Stir in flour mixture until just mixed. Fold in the oats and plain M&M's.
4. Roll heaping tablespoonfuls of dough into balls and place about 3-inches apart onto non-stick baking sheets. Press dough into the shape of a pumpkin. Add a bit of dough for stem.
5. Bake 12 to 14 minutes or until lightly browned. Transfer to wire racks to cool completely.
6. Spread with frosting, tinted with food coloring if desired; decorate with harvest colored M&M's for the eyes and smile.

Makes about 3 dozen cookies.