• Sift flour, baking powder and salt into medium bowl.
  2 cups unbleached all purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt
• Using electric mixer, beat butter, lemon peel and tangerine peel in large bowl until light.
  ¾ cup 1 ½ sticks unsalted butter, room temperature, the zest of one lemon, the zest of 1 orange
• Add ½ cup sugar and ¼ cup powdered sugar and beat until fluffy.
  ½ cup sugar, ¼ cup powdered sugar
• Beat in egg.
  1 large egg
• Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be soft).
• Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly out of the refrigerator, before rolling out.)
• Preheat the oven to 350°F.
• Generously flour work surface and rolling pin.
• Place 1 dough disk on work surface (keep remaining 2 dough disks refrigerated).
• Press rolling pin into dough several times to flatten slightly for easier rolling.
• Roll out dough to ⅛ inch thickness, frequently lifting and turning dough to prevent sticking.
• Using pumpkin cookie cutters cut out cookies.
• Transfer cookies to ungreased nonstick baking sheets, spacing ½ inch apart.
• For ½ of your cookies, place 2 small eyeballs on your pumpkins. Leave the other ½ plain for decorating later.
  1 small package of Wilson cookie eyeballs
• Bake until cookies turn brown on edges, about 10-15 minutes. Let cookies stand on sheets 1 minute.
• Using metal spatula, transfer cookies to racks and cool completely. Once cooled you can proceed to the decorating part!

Prepare your decorations

• Mix 1 cup of powdered sugar, 6 drops of orange food coloring and 2 tablespoon of milk in a large shallow bowl. Make sure all of the sugar lumps are gone and the consistency is nice and smooth but not watery. If it is watery just add 1 tablespoon of powdered sugar at a time until it thickens. If it is too thick add 1 tablespoon of milk at a time until it thins. In a separate bowl add orange sugar sprinkles.
  1 cup powdered sugar for icing, 3 drops of orange food coloring, 2 tablespoon milk

Decorating the pumpkin cookies

• Take your cooled cookies with the eyeballs and place them face down into the bowl of orange icing and carefully pull it out and place it on a cooling rack to dry.
• For the other half of your cookies without the eyeballs, place face down in the orange icing then after you take them out and sprinkle them with sugar sprinkles so the sprinkles stick to the icing and then place them on a cooling rack to dry.
  1 cup of orange or clear sparkling sugar
• The cookies after being iced will need at least 2 hours (or more depending on humidity) to dry fully.