Belgium Spice Cookies

1 c. flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. pumpkin pie spice
1/2 c. butter, softened
1/4 tsp. turbinado sugar
1/4 c. firmly packed brown sugar
Parchment paper
1/4 c. powdered sugar
2 tsp. pumpkin pie spice

Stir together the flour, baking powder, baking soda, salt and
pumpkin pie spice. Beat the soften butter with the turbinado
sugar and brown sugar at medium speed for 2 to 3 minutes.
Stir in the flour mixture until just blended. Shape the dough
into a 2 inch thick log, wrap in plastic wrap, and chill for four
hours to three days.
Preheat the oven to 325°. Slice the dough log into 1/4 inch thick
rounds. Place the cookies about 1 inch apart on a parchment lined
baking sheet. Bake for 10 to 14 minutes or until cookies are dry
and fragrant. Cool completely on wire rack.
Stir together powdered sugar and remaining pumpkin pie spice.

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