Pumpkin Spice Cookies

From Cooking with Paula Deen, Sept/Oct 2010

Pumpkin Spice Cookies
  1. 1 cup butter, softened
  2. 1 cup sugar
  3. 2 large eggs
  4. 1/4 cup spiced rum*
  5. 3 1/4 cups all-purpose flour
  6. 2 teaspoons baking powder
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon pumpkin pie spice
  9. Edible Paint Icing
  1. In a large bowl, beat butter and sugar at medium speed with a mixer until creamy. Add eggs and rum, beating until combined.
  2. In a medium bowl, combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to butter mixture, beating until combined. Wrap dough in heavy-duty plastic wrap, and chill for 1 hour.
  3. Preheat oven to 350˚. Line baking sheets with parchment paper.
  4. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 4-inch pumpkin cutter, cut out dough. Place dough on prepared baking sheets. Bake for 8 to 10 minutes or until edges are very lightly browned. Let cool on pans for 2 minutes. Remove from pans, and cool completely on wire racks. Paint cookies with Edible Paint Icing, if desired.
Makes 2 1/2 dozen (approximately)
Note: *Substitute 1 tablespoon vanilla extract and ½ teaspoon rum extract for the spiced rum, if you prefer.