Cookie Dough Instructions:

1. In a food processor or mixer, add the butter, sugar (almond extract for almond shortbread) and a pinch of salt and process until creamy.
2. In a medium size bowl, mix all of the flours together (pumpkin spice for spiced shortbread) then add to the butter mixture and mix together very well.
3. Dump the dough onto a flat surface.
4. Form the dough with your hands into a ball and then a flat disk.
5. Refrigerate for 15 to 30 minutes.

6. Preheat oven to 350 degrees.

7. Take the dough out of the refrigerator and sprinkle a little rice flour on top.
8. Roll out the dough about 1/4 inch thick.
9. Using the cookie cutters of your choice, cut and place cookies on a parchment lined baking sheet.
10. Baking time depends on the size of the cookies and where you live.
11. The smallest ones take 8 - 9 minutes and the medium take 9 - 11 minutes. Make sure to keep an eye on them.
12. Pull them out of the oven before the edges turn golden brown. The bottom should only be slightly golden.
13. For normal size cookies, I have found that 10 minutes seems to be perfect.
14. Be careful when transferring to a cooling rack, they are fragile until they are cooled.

Cookie Decor Instructions:

Glazes - For half of each cookie recipe

1. In two small bowls, mix together the ingredients for each glaze recipe.

2. Drop about 1/4 to a 1/2 teaspoon onto a cookie and swirl it around with your finger in a circle continuously until it covers the cookie.
3. Repeat with the rest and place on a cooling rack until glaze is hardened.

Chocolate/turmeric - For half of almond cookie recipe

1. In a small double boiler or a glass bowl fit snug over a small saucepan of water, melt the chocolate on medium-low heat until it is completely melted. (Make sure no water gets into the chocolate or it will seize up!)
2. Mix the sugar and turmeric powder together and spread out on a plate.
3. I added an extra sprinkle of turmeric powder on top of the plated sugar for a little extra color.
4. Pour the chocolate into a really small bowl so you have the depth to dip the cookies in.
5. Dip a third of the cookie into the chocolate and scrape the excess off on the edge of the bowl.
6. Dip the chocolate end into the turmeric sugar and place on a cooling rack to harden.

Vanilla Bean Whip Cream - For half of pumpkin spice cookie recipe

1. In a mixing bowl, add the cream and sugar.
2. Cut a vanilla bean in half then cut a slit lengthwise and scrape out the tiny vanilla bean seeds and add to the cream. Turn the mixer onto medium-high speed until soft peaks form. It will take a while but then it happens all of a sudden so you really need to keep an eye on it.
3. Pour into a bowl and serve alongside the plain pumpkin spice cookies.