Spice Doodles

This is another recipe from bhg.com. These look really yummy, I might have to try them sometime.

This recipe starts out using a basic cookie dough so that's what the first recipe will be then the spice doodles to follow.

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour

1. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.

2. Continue as directed in individual recipes.
To Store: Pack dough into an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.

Spice Doodles

1 recipe Basic Dough (see Recipe Center)
2 tablespoons sugar
1 teaspoon pumpkin pie spice

1. If necessary, cover and chill dough about 1 hour or until easy to handle.

2. Preheat oven to 375 degree F. In a small bowl stir together sugar and pumpkin pie spice. Shape dough into 1-inch balls. Roll each ball in sugar mixture to coat. Place balls 2 inches apart on an unerased cookie sheet.

3. Bake in a preheated oven for 10 to 11 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. Makes about 40.

To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.