-
1
For Dough:.
-
2
In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.
-
3
Add sugar, baking powder, and salt.
-
4
Beat until combined, scraping sides of bowl occasionally.
-
5
Beat in egg and vanilla until combined.
-
6
Beat in as much of the flour as you can with the mixer.
-
7
Stir in any remaining flour with a wooden spoon.
-
8
To Store Dough:
-
9
Pack dough into an airtight container.
-
10
Refrigerate for up to 3 days or freeze for up to 1 month.
-
11
TO MAKE COOKIES:.
-
12
If necessary, cover and chill dough about 1 hour or until easy to handle.
-
13
Preheat oven to 375 degree F.
-
14
In a small bowl stir together sugar and pumpkin pie spice.
-
15
Shape dough into 1-inch balls.
-
16
Roll each ball in sugar mixture to coat.
-
17
Place balls 2 inches apart on an unerased cookie sheet.
-
18
Bake in a preheated oven for 10 to 11 minutes or until edges are golden.
-
19
Cool on cookie sheet for 1 minute.
-
20
Transfer cookies to a wire rack and let cool.
-
21
To Store Cookies:
-
22
Place cookies in layers separated by waxed paper in an airtight container; cover.
-
23
Store at room temperature for up to 3 days or freeze for up to 3 months.
