- For the dough
- 200 grams softened butter
- 80 sugar
- 1 pinch salt
- 1 packet Vanilla sugar
- 1 egg yolk
- 4 centiliters Cognac
- 300 grams Pastry flour
For the dough, beat the butter, sugar, salt and vanilla sugar until creamy. Stir in the egg yolk, cognac and nutmeg. Quickly knead in the flour. Roll out between two layers of plastic wrap until 3-4 mm (approximately 1/4 inch) thick. Chill for about 2 hours.
Use a cookie cutter to cut out pumpkins. Place the cookies on a lined baking sheet. Bake for about 12 minutes at 180°C (approximately 350°F), until golden.
Remove from the oven and let cool on a wire rack.
For the decoration, mix the powdered sugar and lemon juice into a thick icing. Split the icing into smaller portions and use food coloring to dye the icing. Decorate the pumpkins with the icing (mouth, eyes, etc.). Let dry and serve.