Mini Pumpkin Pie Slice Cookies

 From "Sweet Sugar Belle", this recipe is just about as sweet as it can be. Little pumpkin pie cookies made from a classic sugar cookie recipe with royal icing. Perfect for Thanksgiving.

Ingredients

For the cookies

1 cup (2 sticks) softened unsalted butter

1 egg

2 1/2 tsp. vanilla

1/2 tsp. almond extract

2 3/4 cup all purpose flour

2 tsp. baking powder

1 tsp. salt.

For the Icing:

3 ounces pasteurized egg whites

1 tsp vanilla

4 cups confectioner's sugar

Instructions:

For the cookies:

Cream together softened butter and confectioner's sugar. Crack the egg into a separate bowl and add the flavorings.  Add to the butter mixture and mix well. Sift together flour, baking powder and salt. Add, little by little, to the mixture until all has been mixed into a soft dough.

Roll into a 6 inch circle, using a small plate as a guide. Cut each circle into eight slices using a pizza cutter. Bake at 400 degrees for 7-8 minutes. Allow to cool.

Flood the wedges with the orange icing. To make the crust, use a #101 tip. Move slowly up and down along the upper edge to create a crust.

 Use a star tip #16 or #18 to add the dollop of "whipped cream". Allow frosting to dry before stacking.

For the Icing:

Combine egg whites and vanilla and whip until foamy. Add confectioner's sugar gradually and mix on low speed until the sugar is incorporated. Then, turn up the speed to high and whip until stiff peaks are formed.

Color a portion of the icing a pumpkin orange. To a smaller portion, add a small amount of yellow food coloring to create a pie crust color.  Leave another small amount white.