Pumpkin Cookie Pizza
1 (18-oz.) roll
refrigerated sugar OR chocolate chip cookie dough
Butter Cream Icing (see recipe for it below)
for decorating and making pumpkin face
Slightly soften cookie dough (do in 30-second intervals in microwave oven if
using straight from fridge).
Cut dough roll in 3 pieces and place in a 12-inch pumpkin-shaped cookie pan or
12-inch pizza pan that has been sprayed with nonstick cooking spray. Press dough
(with fingers) evenly in pan. Smooth top with table knife.
Bake in preheated 375° F. oven 15 to 20 minutes or until deep golden brown.
Dough spreads during baking, so if using a pumpkin-shaped pan, every 5 to 7
minutes during baking, open oven and, with a table knife, press dough down
around edges back into pan (this is for easy removal of cookie after baking.)
Cool in pan on rack 10 to 15 minutes. Then turn pan over to release cookie and
cool completely on a serving plate or thick piece of cardboard cut to fit cookie
shape and covered with foil. (If using a pizza pan, it's not necessary to remove
cookie; simply cool and decorate.)
Spread cool cookie with Vanilla Butter Cream Icing tinted with orange paste food
coloring. With candies, make a pumpkin face atop orange frosting and make stem.
Using a pastry tube and tip, pipe white icing border around edges of pumpkin.
Cut cookie pizza into pieces or wedges to serve. (If not serving cookie within 2
hours of frosting, keep refrigerated until an hour before serving.)
Makes about 10 to 12 pieces or wedges.
Vanilla Butter Cream Icing:
In a large mixer bowl with an electric mixer, beat together 1 cup (2 sticks)
butter at room temperature, 4 cups powdered sugar, dash salt, 1 tablespoons
vanilla, 3 to 4 teaspoons orange extract and 4 tablespoons whipping cream OR
milk until light and fluffy. Remove one-half of icing; tint remaining icing
orange with orange paste food coloring. Use immediately. Refrigerate any
leftover icing. (Makes about 4 cups icing.)