Recipe(tried): Roselyn Bakery Happy Face Cookies

HAPPY FACE COOKIES OR PUMPKIN FACE COOKIES
ROSELYN BAKERY

1 cup Land O Lakes butter
1 1/4 cups Crisco shortening
1 1/2 cup granulated sugar
2 tsp salt
1 1/2 tsp vanilla
1 egg white
4 egg yolks
5 1/4 cup all purpose flour
Dipping Icing (recipe follows)
DECORATIONS: (optional)
Candy Corn - nose
Good & Plenty - mouth
Boston Baked Beans (candy) - eyes

Cream together butter, shortening, sugar, salt and vanilla. Mix only until smooth. Add egg white and egg yolks. Blend into butter mixture. Add flour. Mix until dough is stiff and waxy. Refrigerate dough until firm.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Roll out dough between two sheets of wax paper. Cut into rounds. Place on lightly greased baking sheets

Bake at 350 for 13 minutes. Let cool and place on wire rack.

Spoon dipping icing over each cookie. Decorate as desired.

Makes 4 dozen cookies

DIPPING ICING

FOR FOUR DOZEN COOKIES:
1 cup granulated sugar
3/4 cup water
9 cups powdered sugar, divided use
1 cup vegetable oil
3/4 cup light corn syrup
1 1/2 tsp vanilla
orange food coloring

FOR TWO DOZEN COOKIES:
1/2 cup granulated sugar
3/8 cup water
4 1/2 cup powdered sugar, divided use
1/2 cup vegetable oil
3/8 cup light corn syrup
3/4 tsp vanilla
orange food coloring

Combine granulated sugar, water, and 1/2 cup powdered sugar to saucepan. Bring to rolling boil. Remove pan from heat and set aside to cool.

Place vegetable oil and corn syrup in a mixing bowl. Stir in the cooled mixture. Add remaining powdered sugar and mix until all lumps are gone. Add vanilla while mixing. Mix together well. Stir in orange food coloring as needed for pumpkin color.