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Pumpkin Spice Sugar Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 cup Fleischmann'sŪ Original Stick margarine, softened
1 1/2 cups granulated sugar, divided
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1 large egg
PAMŪ No-Stick Cooking Spray
In a medium bowl, combine flour and baking soda; set aside.
In a large bowl, combine Fleischmann's, 3/4 cup sugar, and vanilla. Using an electric mixer on medium speed, beat until creamy. Add egg; beat 1 minute. Gradually stir in flour until blended. Cover with plastic wrap and refrigerate 2 hours.
Preheat oven 375F. Coat 2 baking sheets with cooking spray.
Shape dough into 3/4-inch balls, roll in remaining sugar. Place 2 inches apart on baking sheets. Flatten with bottom of glass.
Bake 8 to 10 minutes or until lightly browned. Cool on wire rack.
Place in air tight container and store at room temperature for up to 1 week.
Yield: about 60 cookies
Source: ConAgra Foods
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