SNICKERS® Stuffed Shortbread Pumpkins

Whisk together flour and salt until blended; set aside. In separate bowl and using electric mixer, beat together butter and icing sugar until light and fluffy. Beat in flour mixture just until blended.

Add food coloring. Turn out onto lightly floured surface; gently knead dough to incorporate food coloring. Pat dough into 2 disks; wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 325°F. On lightly floured surface, roll out one disk into 1/4-inch thickness. Sprinkle chopped SNICKERS® Minis over top. Roll out remaining disk into 1/4-inch thickness, and the same shape as the first disk; gently layer over chopped SNICKERS®. Roll doughs together to sandwich SNICKERS® Minis in between.

Cut out 6 pumpkin shapes with lightly floured 2-inch pumpkin cutter or use round cookie cutter as a guide to cut out pumpkin shape with stem. Place on parchment paper–lined baking sheet, spacing at least 2 inches apart. Reserve scraps for another use. Refrigerate for 10 minutes before baking.

Bake for 8 to 10 minutes or until bottoms are lightly golden and tops are set. Transfer to rack and let cool completely.

Using a tube of icing, pipe jack-o’-lantern faces on top of each cookie if desired.

To make mini shortbread cookies, re-roll scraps into 1/4-inch thickness and cut into 1-inch squares.