Cookies
1 1/4 sticks (10 tablespoons) butter or margarine, softened
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon pumpkin pie spice
1/4 teaspoon salt

Icing
4 ounces cream cheese, softened
2 cups powdered sugar
1/2 teaspoon lemon juice
1/8 teaspoon vanilla
 

Directions:
1. For cookies, preheat oven to 350°F. Combine butter and sugar in medium mixing bowl; mix until smooth. Add flour, spice blend and salt; mix until ingredients are well blended. Knead dough by hand to form a smooth dough. (Dough will seem dry at first, but will moisten as it is kneaded.)

2. Roll out dough on lightly floured surface. Using Halloween Cutters, cut shapes and transfer to Large Round Stone. Gather dough scraps together and re-roll to cut additional shapes. Bake 18-22 minutes or until edges of cookies are light golden brown. Remove baking stone from oven; cool cookies on baking stone 2 minutes. Transfer cookies to cooling rack; cool completely.

3. For icing, beat cream cheese until smooth using electric mixer. Gradually add powdered sugar to cream cheese; beat until smooth. Add lemon juice and vanilla; mix well. Decorate cookies with icing and top with Halloween Sprinkles.

Yield: About 1 dozen cookies

Nutrients per serving: (1 cookie): Calories 280, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 41 g, Protein 2 g, Sodium 150 mg, Fiber 0 g

Cook’s Tips: This recipe can be easily doubled.

Pampered Chef