Pumpkin Spiced Balls

*These are my new favorite. They remind me of the russian tea cookies except they are made with peacans instead of walnuts so I can eat them and you dip them in pumpkin frosting... enjoy!

Prep: 30 min. Bake 16 min. per batch Stand: 1 hour


Cookies:
1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla
½ teaspoon pumpkin pie spice
2 cups all-purpose flour
1 cup chopped pecans, toasted*

Pumpkin Spiced Glaze:
¾ cup powdered sugar
1 teaspoon pumpkin pie spice
Cream or milk

Preheat oven to 325 degrees. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in powdered sugar and vanilla until combined, scraping side of bowl occasionally. Beat in pumpkin pie spice and as much flour as you can with the electric mixer. Sir in any remaining flour and pecans.
Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated oven for 16 to 18 minutes or until bottoms are lightly browned. Transfer cookies to wire racks and cool completely.
Make Pumpkin Glaze by combining powders sugar and pumpkin spice in a small bowl. Stir in enough half and half, light cream or milk to make a glaze of desired consistency. Makes ½ cup.
Dip tops of cooled cookies into pumpkin-spiced glaze. Place cookies on wire racks, glazed tops up and let stand about 1 hour or until set.

Makes about 48 cookies

*To toast pecans, spread them in a single layer in a shallow baking pan. Bake in a preheated 325 degree oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.