1 cup butter, softened
1/2 cup packed dark brown sugar
1/2 tsp pumpkin pie spice
1/8 tsp salt
2 1/4 cup all-purpose flour
1. Preheat oven to 350 degrees F. Spray cookie sheets with non-stick baking spray. Beat butter for 30 seconds, until smooth. Add brown sugar, spice, and salt. Gradually beat in flour.
2. Shape dough into 1 inch balls (no bigger!). Place balls 2 inches apart on cookie sheet. Coat a cookie stamp with non-stick spray and then dust in white granulated sugar. Stamp each ball, flattening it.
3. Bake for 12-15 minutes. Do not look for brownness, if they are brown they will be overbaked and very hard. This is shortbread, so they dough is already fairly firm. Test by touching a cookie for firmness. It should still be mostly firm,slightly soft, but not soft like raw cookie dough.
I found the original recipe on Better Homes & Gardens, but my recipe has some slight modifications. Find the original here. These cookies freeze really well, so I'm excited to just take them out and serve when my family visits for the holidays.