--
1 2/3 cups all-purpose
flour
1/2 teaspoon baking powder
1 teaspoon ground
cinnamon
1/2 teaspoon allspice
1/4 teaspoon freshly
grated nutmeg
1/8 teaspoon salt
1/2 cup (1 stick)
butter -- softened
1/2 cup confectioners' sugar
1
large egg yolk

Sift the flour, baking powder, cinnamon, pumpkin pie
spice, and salt into a large bowl. Beat the butter and sugar in a large bowl
with an electric
mixer at high speed until creamy. Add the egg yolk, beating
until just
blended. Mix in the dry ingredients to form a smooth dough.
Press the
dough into a disk, wrap in plastic wrap, and refrigerate for 30
minutes.
Preheat the oven to 350 degrees F. Butter two cookie sheets.
Transfer the dough to a lightly floured surface and roll cut to a thickness
of 1/4 inch.
Use a 2-inch cookie cutter to cut out the cookies. Gather the
dough scraps, re-roll, and continue cutting out the cookies until all the
dough is used.
Use a spatula to transfer the cookies to the prepared cookie
sheets, placing them 1 inch apart. Bake for 12-15 minutes, or until lightly
browned, rotating the sheets halfway through the baking to ensure even
browning.
Cool the cookies completely on the cookie sheets.

Makes 20
cookies

Source: "Cookies"
Copyright: "2004
McRae Books Srl"