Halloween Shortbread Cookies
For the cookies, Cut the butter into small pieces. Combine the flour, baking powder, powdered sugar, salt, egg yolks, orange zest and butter. Knead everything together quickly into a smooth dough. Cover with plastic wrap and refrigerate for 30 minutes. Roll out the dough 2 to 3 mm (approximately 1/8 inch) thick on a lightly floured surface. Cut out cookies a pumpkin-shaped cookie cutter about 6.5 cm (approximately 2 1/2 inches) in diameter.
Place the cookies on a parchment-lined baking sheet. Bake in preheated oven at 200°C (gas mark 3-4, fan: 180 degrees) (approximately 400°F) for 12 to 15 minutes. Let cool completely on a wire rack. Lightly beat the egg whites. Stir in the powdered sugar until smooth, adding a few drops of water if necessary. Stir in the orange food coloring. Evenly spread the cookies with the orange icing. Decorate with sprinkles. Draw a pumpkin outline with the green decorating icing.