Alien Faces

• 1/2 C (1 stick) Butter
• 1/4 C shortening
• 1 C granulated sugar
• 2 Large Eggs
• 2 T light Corn Syrup
• 1 tsp. vanilla
• 1/2 tsp. Almond Extract
• 1/8 tsp. Salt
• 2 C All-Purpose Flour, Divided
• 1 tsp. Baking Powder
• 2 1/2 C Sifted Powdered Sugar
• 1/3 C Whipping Cream
• Black Decorating Gel or Black Gum Drops

1. Beat Butter, Shortening and Granulated Sugar in Large Bowl with electric mixer at medium speed until creamy.
2. Add eggs, corn syrup, vanilla, almond extract and salt.
3. Beat until fluffy
4. Sift together 1 3/4 C flour and baking powder and stir into sugar mixture.
5. Blend well
6. Cover dough
7. Refrigerate 2 to 3 hours
8. Preheat oven to 375.
9. Sprinkle flat surgace with remaining flour and roll out dough to 1/4 inch thickness.
10. Cut out faces with oval or egg shaped cookie cutters.
11. Use edge of a teaspoon to form teardrop shaped eyes.
12. Place cookies on ungreased cookie sheet.
13. Bake 8-10 minutes or until sides begin to brown slightly
14. Cool on cooling rack positioned over sheet of waxed paper.
15. Make glaze....
16. Sift powdered sugar
17. Stir in Cream, 1 T at a time, until smooth and thin.
18. Pour glaze over cooled cookies (Wax paper will catch drips)
19. Once glaze is dry, decorated faces with black gel or use sliced black gumdrops to make eyes and mouths.

Makes about 3 dozen cookies

White Chocolate Pumpkin Drops

• 2 C (4 sticks) butter, softened
• 2 C granulated Sugar
• 1 Can (16oz) solid-pack pumpkin
• 2 Eggs
• 4 C all-purpose Flour
• 2 tsp Pumpkin Pie Spice
• 1 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 Package (12oz) white chocolate chips
• 1 Container (16oz) Cream Cheese Frosting
• 1/4 C Packed Brown Sugar
• Orange Sprinkles

1. Preheat oven to 375.
   
2. Grease cookie sheets
3. Beat butter and granulated sugar in large bowl with electric mixer at mediu, speed until light and fluffy.
4. Add pumpkin and eggs
5. Beat until well blended.
6. Add flour, pumpkin pie spice, baking powder and baking soda.
7. Beat just until blended.
8. Stir in white chocolate chips.
9. Drop dough by teaspoonfuls about 2" apart onto prepared cookie sheets
10. Bake 16 minutes or until set and lightly browned.
11. Cool on cookie sheets 1 minute
12. Remove to wire racks to cool completely
13. Combine frosting and brown sugar in small bowl
14. Spread on warm cookies
15. Decorate with sprinkles.

Makes about 6 dozen cookies