I blended a Paula Deen recipe with an Alton Brown recipe and finished it off with some Jenny original tweaks.

Sugar Cookies:

1 cup butter (or butter substitute such as Earth Balance)

1 cup sugar

2 eggs

2 tsp. vanilla

1 tsp. almond extract

2 tsp. baking powder

pinch of kosher salt

about 3 cups of flour (maybe a little more)

About 1/4 cup of powdered sugar (for later)

Blend wet ingredients in a bowl then add dry ingredients.  Do not add the powdered sugar yet.  After you’ve blended everything but the powdered sugar, then sprinkle the counter with powdered sugar and roll out the dough into the powdered sugar.  When the powdered sugar is blended into the dough using a rolling pin (very little white left on the counter) then cut out whatever shapes you want and bake at 350 degrees for about 10 minutes.

Pumpkin Spice Buttercream Frosting:

1 stick of butter (or butter substitute)

1 cup powdered sugar

1 tsp pumpkin pie spice

Blend in mixer until the frosting becomes light and fluffy and the yellowness of the butter fades and becomes more white.