I've always wanted to do pinecone cookies......but the cutters I saw never really appealed to me.

While contemplating the shape of pinecones, a squished pumpkin shape came to mind.
And thus....an idea was born. :)

Using a pumpkin cutter, cut the cookie and then squish the dough to make the body much taller.
(See photo below.)

Once the pinecones are baked and cooled, outline and flood the stem with tan 10-second glaze.

Also make the first row of scales at bottom of the cone with tan 10-second glaze (see photo below.)

(The scales are just indiscriminate rounded triangles. haha How's that for definitive terms?)

Give each row of scales approximately 30 minutes of dry time before adding the next row.

If desired, use a long thin tool (like a cake tester) to add some vertical lines to the stem,

once it has dried for an hour or two.

After the pinecones have dried overnight, make a mixture of gel paste colors

( chocolate brown, gold, and white were used here) 

to paint on some highlights to the scales.....giving them more dimension.

Homespun Christmas Cookie Collection

Gingerbread Cookie Recipe
Pinecone Cookies (Tutorial) 
Homespun Christmas Cookie Collection