---------- Recipe via Meal-Master (tm) v8.05
       Title: Jack-O'-Lantern Pops
  Categories: Cookies
       Yield: 1 servings
   2 1/4 c  Flour
     2/3 c  Sugar
     1/2 c  Butter-flavor shortening
     1/4 c  Light molasses
       1 ts Ground ginger
     3/4 ts Baking soda
     1/2 ts Ground cinnamon
     1/4 ts Salt
       1 lg Egg
      15    Lollipop sticks*; (8 inches
            Ornamental frosting:
      16 oz Confectioner’s sugar
     1/3 c  Warm water
       3 tb Meringue powder*
            =orange and green food
            =and black food colorings
   Recipe by: Good Housekeeping October 1994
      Early in day or day ahead:
      1. Into large bowl, measure first 9 ingredients.  With mixer at low
   speed, beat ingredients until well mixed, occasionally scraping bowl with
   rubber spatula.  Divide dough in half. Shape each half into a disk; wrap
   each with plastic wrap and refrigerate 1 hour or until dough is firm enough
   to roll. (Or, place dough in freezer 30 minutes.) 2. Preheat oven to 375
      3. Between 2 sheets of waxed paper, with rolling pin, roll half of dough
   slightly less than 1/4 inch thick. Remove top sheet of waxed paper. With 3
   1/2 inch pumpkin-shape cookie cutter, cut as many pumpkin shapes from dough
   as possible.  Place pumpkin cookies on ungreased large cookie sheet.
      4. Place a lollipop stick on each cookie so that 2 inches of stick is in
   cookie.  Place 1 teaspoon of cookie dough from trimmings on top of each
   stick, pressing gently to seal onto cookie.
      5.  Bake cookies about 12 minutes until browned around edges. With
   pancake turner, carefully remove cookies to wire rack to cool.
      6.  Repeat steps 3, 4, and 5 with remaining dough and trimmings, and
   lollipop sticks to make about 15 cookies in all.
      7. Prepare Ornamental Frosting.  Spoon frosting into as many small bowls
   as needed.  Tint frosting with different food colorings as desired, but
   reserve a portion of the frosting untinted. Keep bowls covered with plastic
   wrap to prevent frosting from drying out. With small metal spatula and
   artists' paintbrush, decorate cookies with frosting as desired. (For
   painting frosting on cookies with a brush, you may need to thin the
   frosting with a little water to a softer spreading consistency.) Set
   cookies aside to allow frosting to dry completely, at least 1 hour. If not
   using right away, store cookies in tightly covered containers.
     Frosting: In small bowl, with mixer at low speed, beat the sugar, warm
   water, and meringue powder until mixture is an easy spreading consistency.
   Keep bowl covered tightly with plastic wrap to prevent frosting from drying