Cream together until light and fluffy: ButterGranulated sugar Dark brown sugar
Beat in: Apple butter Egg yolk
Whisk together and add: All-purpose flour Whole wheat flour Pumpkin pie spice Salt Baking powder
Stir just until all ingredients are well blended; do not over-mix.
Chill dough for 3-4 hours before rolling. Preheat oven to 350 degrees.
Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark Ltd. cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone lingers.
Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
Decorate with Apple Cider Glaze colored red, green or whatever color strikes your fancy, then cover with sprinkles, sanding sugar or nonpareils while the icing is still wet.