In Honor of Harry Potter :) Sugar Mice & Pumpkin Pasties

Sugar Mice Ingredients:
3/4 stick (6 tbsp) butter, at room temperature
1/4 cup light corn syrup
1/2 tsp pure vanilla extract
3 cups confectioners’ sugar, sifted

Directions:

1. Combine the butter, corn syrup, and vanilla and beat until thoroughly combined. Add the confections’ sugar slowly on the slowest speed until it forms a dough-like consistency. Add more confectioners’ sugar, 1 tbsp at a time, if the mixture is sticky. Wrap the fondant in plastic wrap and refrigerator.
2. To make the sugar mice, pinch off a small piece of fondant and roll into a 1/2-inch ball. Roll the ball into an oval and pinch one end for the nose and two ends to make pointed ears. You can make two indentations for eyes with a toothpick. Pinch off another piece of dough to form a 1 1/2 inch ball and shape into an oval for the body. Attach the body to the head. You can stick a piece of licorice into the back for the tail. If the fondant gets too soft to work with, put it back in the refrigerator to firm up again.
3. Repeat until all the fondant is used up. Line mice up on parchment paper and leave out overnight to dry.
   *Notes: These basically taste like frosting. I didn’t make them all. Oh, and if you live in Hawaii keep your mice refrigerated as they Will melt.

Pumpkin Pasties Ingredients:
Crust:
1 1/4 cups all-purpose flour
1 tbsp granulated sugar
1/4 tsp salt
5 tbsp cold butter, ct into chunks
3 tbsp vegetable shortening, chilled and cut into chunks
4-6 tsp  ice water
Filling:
1 cup canned pumpkin, not pumpkin pie filling
1/4 cup granulated sugar
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon

Directions:

1. Place the flour, sugar, and salt in the bowl of a food processor (or blender). Pulse a few times to combine. Scatter the butter and shortening over the flour mixture. Pulse about 15 times until the mixture resembles coarse yellow meal, with now white powdery bits remaining (because i did it in a blender, it got all clogged and i ended up using a pastry cutter for the rest of the mixing).
2. Transfer the mixture into a large mixing bowl. Sprinkle 4 tbsp of cold water over the mixture. Toss the mixture together with a spatula until it starts clumping together. If it’s too dry, add more water 1 tbsp at a time (better too wet than too dry). Gather the dough into a ball and pat it into a disk. Wrap it in the plastic wrap and refrigerate it for at least 1 hour.
3. Combine the pumpkin, sugar, nutmeg, and cinnamon in a mixing bowl. Mix well. Preheat the oven to 400. Roll out the dough 1/8-inch thick. Use a saucer to cut out 6-inch circles.
4. Put 2 to 3 tbsp of filling in the center of each circle of dough. Moisten the edges with water, fold the dough over the filling, and crimp with fork to seal the edges. Cut slits to make vents. Bake on an ungreased cookie sheet for 30 minutes or until browned.

*Notes:
Basically taste like pumpkin pie. Before i put them in the oven i painted them with a beaten egg and sprinkled sugar over them.