Teacake Pumpkins

• 2 cups all-purpose flour
• 1 cup Land O Lakes Butter, softened
• 1 cup finely chopped pecans, if desired
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/8 teaspoon ground cinnamon
• 2 cups powdered sugar
• 1 teaspoon light corn syrup
• 3 to 4 tablespoons water
• Red and yellow food color*
• Orange decorator sugar
• Small green gumdrops, cut in half

1. Heat oven to 325F.
2. Combine all cookie ingredients in bowl.
3. Beat at low speed, scraping bowl occasionally, until well mixed.
4. Shape dough into 1-inch balls.
5. Place 1 inch apart onto ungreased cookie sheets.
6. Bake 18-22 minutes or until very lightly browned.
7. Carefully remove from cookie sheets to cooling rack; cool completely.
8. Combine powdered sugar and corn syrup in bowl; beat at medium speed, adding enough water for desired glazing consistency.
9. Add red and yellow food color, 1 drop at a time, until desired orange color.
10. Dip tops of cooled cookies into glaze, allowing excess to drip off.
11. Place onto waxed paper.
12. Sprinkle with decorator sugar.
13. Immediately attach gumdrop half to cookie for stem.
14. Allow glaze to harden; store in loosely covered container.
15. *Substitute orange food color.

flour, butter, pecans, sugar, vanilla, ground cinnamon, powdered sugar, light corn syrup, water, red, orange decorator sugar, green gumdrops

Taken from www.landolakes.com/recipe/3238/teacake-pumpkins (may not work)