Slice & Bake Pumpkin Cookies

Directions

1. Beat the shortening and granulated sugar together until creamy and smooth, about 3 to 4 minutes.
2. Add the egg and mix until well combined, then stir in the milk and vanilla.
3. In a separate bowl, whisk together the flour, baking powder, salt, and optional spices (cinnamon, nutmeg, clove, allspice). Sift this mixture into the shortening mixture.
4. Gently mix until a uniform dough forms. Divide the dough into three portions: 1 ounce, 9 ounces, and the remaining (about 12 ounces).
5. Add 1/2 teaspoon green food powder dye to the 1-ounce portion and fold until the dough is evenly green.
6. Add 1 tablespoon orange food powder dye to the 9-ounce portion and blend until the dough is a solid orange color.
7. Place a sheet of parchment paper on top of a piece of plastic wrap. Roll out the plain (undyed) dough into an 8x10 inch rectangle, about 1/4 inch thick. Trim the long edges to make straight lines and set the trimmings aside.
8. Shape the orange dough into a 9-inch log, making it round and even. Place it near the bottom long edge of the dough rectangle, leaving about 1/2 inch of space on each end.
9. Use a butter knife to gently create an indent along the top of the orange log.
10. Roll the green dough into a thin 9-inch rope. Lay it into the indent on top of the orange log, gently pressing it down. Pinch off the tip to form a triangular shape and trim any excess.
11. Use the white dough trimmings to line both sides of the green stem; this helps it hold its shape during rolling.
12. Carefully begin rolling the dough by lifting the edge of the parchment and pulling it away from you. Roll slowly, smoothing the log as you go to keep it tight.
13. Pull the parchment away and gently pinch the seam of the dough together. Fold in the edges like wrapping a Christmas present to close the log.
14. Wrap the plastic wrap tightly around the dough log and roll it gently against a clean counter to form a smooth, even log. Pause occasionally to press the ends in, keeping the width uniform.
15. Chill the wrapped log in the refrigerator for 30 minutes.
16. Preheat your oven to 350°F and line a baking sheet with parchment paper.
17. Remove the dough from the fridge and slice it into 1/4-inch thick coins using a sharp knife. Gently reshape any cookies that lose their roundness as you slice.
18. Place the cookies on the prepared baking sheet about 1 inch apart. Bake for 7 to 9 minutes, until the edges are set and the cookies no longer look wet.
19. Remove from the oven and let the cookies cool on the pan for 2 minutes, then transfer to a cooling rack. Enjoy!
20. Store any cooled leftovers in an airtight container for up to 4 days.