3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 tablespoon milk
2 teaspoons vanilla
3 cups powdered sugar
1 1/2 teaspoons vanilla
Green food color
Orange food color
Black decorator gel
Halloween candy decorations
84 minature (3/4- to 1-inch diameter) round peanut butter cracker sandwiches
Combine flour, baking powder and salt in bowl; set aside.
Combine 1 1/4 cups butter and sugar in bowl. Beat at medium speed until creamy. Add egg, milk and vanilla; beat until well mixed. Add flour mixture gradually, beating at low speed after each addition until well mixed.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 1 hour until firm.
Heat oven to 400°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 3-inch pumpkin cookie cutter. Place 1 inch apart onto large ungreased cookie sheets. Bake 5-7 minutes or until edges just begin to brown and center is set. Cool 1 minute on cookie sheets; remove to cooling rack.
Combine powdered sugar, 1/3 cup butter and vanilla in bowl; beat at low speed, adding enough whipping cream for desired frosting consistency. Remove 1/3 cup frosting to bowl; add green food color, mix well. Add orange food color to remaining frosting, mix well. Frost cookies with orange frosting. Place green frosting into resealable plastic food bag. Cut small hole in 1 corner of bag. Pipe stem and vines on top of each cookie.
Place cracker sandwiches for wheels on carriage. Frost; decorate with black decorator gel to create spokes. Outline window on carriage using black decorator gel. Place Halloween candy decorations inside window.
To make larger carriage cookies, use a 5-inch pumpkin cookie cutter. Bake at 400°F, 7-8 minutes. Use 1 1/2- to 2-inch round butter crackers for wheels. Decorate as directed. Makes 10 cookies.