Slice ‘n’ Bake Halloween Cookies

Directions

1. In a mixing bowl, whisk together the flour, baking powder, and salt; set aside. In another bowl, cream the butter and sugar using an electric mixer on medium speed for 3 minutes. Beat in the egg, vanilla, and almond extract until combined. Gradually add the dry ingredients on low speed, then mix on medium until a dough forms. Divide the dough into three equal portions; leave two portions plain. Tint a small part of the remaining third green and the rest orange—knead the color in by hand for easiest blending.
2. Roll the orange dough to about 1/2-inch thickness. Form a long thin rope from the green dough and press it onto the edge of the orange dough. Using a 1-inch pumpkin-shaped cookie cutter, cut out as many pumpkins as possible, ensuring that the stem portion falls on the green section. Gather the scraps, re-roll, and continue cutting until all dough is used. Stack the cut pumpkins together in three rows.
3. Split the reserved plain dough into three equal portions. Further divide each portion into smaller chunks and roll them into long, thin ropes. Arrange the ropes around each stack of pumpkins, then gently roll the log to create a smooth outer surface. You will have three logs. Roll each log in sprinkles to coat, then wrap tightly in plastic wrap and chill for at least 2 hours or up to overnight.
4. Once chilled, slice the logs into 1/4-inch thick rounds and place them on ungreased baking sheets. Bake at 350°F for 8 to 10 minutes, being careful not to overbake. Allow to cool completely. Enjoy right away or keep in an airtight container for up to one week. These cookies also freeze nicely for extended storage.