Pumpkin Spice Sugar Cookies with Sheeny Frosting

1/2 cup Hiland's unsalted butter, softened

1 cup sugar

2 eggs

1/2 teaspoon almond extract

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1 tablespoon baking powder

2 1/2 cups Shawnee Mills all purpose flour

In a large mixer beat the butter and sugar till smooth. Add in the eggs and almond extract, beating well. In a separate bowl combine the pumpkin pie spice, baking powder, salt and flour. Add the dry mixture one cup at a time into the butter mixture. Mix together and then separate the dough into 2 disks and wrap in plastic wrap. Place in refrigerator and allow to chill at least 2 hours.

Preheat oven to 250 degrees and then line a baking sheet with parchment paper. Roll out the dough till it is 1/4 inch thick. Cut with pumpkin cookie cutter and bake for 8 -9 minutes. Remove from oven and cool completely before decorating.

Mandy's "Sheeny" Frosting

2 cups powdered sugar

2 tablespoons Hiland's Butter, melted

1 tablespoon Griffin's corn syrup

3 tablespoons Hiland's Whipping Cream

1 teaspoon Princess flavoring or clear vanilla extract

Food coloring

Mix all of the ingredients together until smooth and easy to use while frosting. If it is too thick, add a teaspoon of corn syrup. If it is too thin, add a tablespoon of powdered sugar.