Pumpkin Pie Cookies

FOR THE COOKIES 2 sticks butter, softened 2/3 cup sugar 1 egg 1 tsp vanilla extract 1 tsp almond extract 2 1/2 cups flour 1/8 tsp salt 1 tbs pumpkin pie spice FOR THE ICING 2 pound (1 bag) confectioners sugar 1/2 tsp vanilla extract 1/2 tsp almond extract 1 1/2 T meringue powder 1/2 cup plus 2 tbs water orange food coloring

INSTRUCTIONS Cream the butter and the sugar together. Add the egg, vanilla and almond extracts. Mix well. Mix in the flour, salt and pumpkin pie spice. Set in the fridge for at least 30 minutes. Preheat oven to 350. Remove when chilled, roll out on a floured surface about 1/4 inch thick. Using a pizza cutter, cut a circle and then divide it into 8 pieces. Place on a silicone baking sheet and bake for 10-12 minutes, or until you see the edges slightly browning. Remove and let cool completely before frosting.

In a stand mixer or with a handheld mixer, pour the powdered sugar in and slowly add all the ingredients except the water. Beat the ingredients together and SLOWLY add the water. You want the icing to be thick but a little wet. Add more water if needed. Scoop out 1/4 cup of the white icing and set it aside. Add 5-8 drops of orange food coloring and continue to mix. Remove 1/2 cup of the light orange frosting and set it aside. Add 10 more drops of orange food coloring and mix, place the rest of the icing in a piping bag.

DECORATING Using the light orange frosting, make the crust of the pie by going back forth with the piping bag. Allow it to dry. Using the dark orange frosting, make an outline starting from the crust all around the triangle. Allow to dry before flooding it with frosting and smoothing out. When the dark orange is dry, add a dollop of the white to resemble cool whip. Allow to dry and enjoy!