For October, I'm going with 20 second icing pumpkins with granulated sugar accents. Instead of using my trusty sugar cookie recipe, I'll be doing a pumpkin spice brown sugar cutout.
This is really the same cookie cutter twice, one modified by squeezing it horisontally and the other by squeezing it vertically. I've divided into five sections as I always seem to find odd numbers more asthetically pleasing. To add some additional texture, I've sprinkled alternate sections of the pumpkin with table sugar, allowed them to dry for 2 hours, then brushed the cookie with a silicone pastry brush and laid down two additinal pumpkin segments.
This is really the same cookie cutter twice, one modified by squeezing it horisontally and the other by squeezing it vertically. I've divided into five sections as I always seem to find odd numbers more asthetically pleasing. To add some additional texture, I've sprinkled alternate sections of the pumpkin with table sugar, allowed them to dry for 2 hours, then brushed the cookie with a silicone pastry brush and laid down two additinal pumpkin segments.
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In order to get the appropriate elevation and segmentation, it's necessary to be very generous with the icing, which can hamper overall drying time. While the top layer will be dry, I'd suggest letting these sit for at least 24 hours before boxing or displaying them. On these 3 inch cookies, the icing was elevated about 1/4 inch.
I left the top 1/5 of the pumpkin clear, then added some brown for the stem from an icing bottle. After about 30 minutes of drying, I switched to a forest green base icing with a #1 tip and created 3-4 tendril spirals at random locations.
After another 30 minutes to dry, I switched to a #67 leaf tip and created 3-4 leaves for each pumpkin. These can be done without the granular sugar accents, and I've experimented with heirloom colors (on which I think the sugar looks better). Were I doing a cinderella theme, something like this in a white with sugar accents would definitely be in my wheelhouse.
I left the top 1/5 of the pumpkin clear, then added some brown for the stem from an icing bottle. After about 30 minutes of drying, I switched to a forest green base icing with a #1 tip and created 3-4 tendril spirals at random locations.
After another 30 minutes to dry, I switched to a #67 leaf tip and created 3-4 leaves for each pumpkin. These can be done without the granular sugar accents, and I've experimented with heirloom colors (on which I think the sugar looks better). Were I doing a cinderella theme, something like this in a white with sugar accents would definitely be in my wheelhouse.
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