Makes about 18

Be sure to use apple butter for these cookies rather than applesauce - apple butter has a thicker texture and more concentrated flavor.

Cream together until light and fluffy:
3/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar

Beat in:
1/2 cup apple butter
1 egg yolk

Whisk together and add:
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking powder

Stir just until all ingredients are well blended; do not overmix. 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.

To decorate cookies, spoon a generous tablespoonful of cider glaze (recipe below) onto each cookie, then use a metal spatula to gently push and spread the glaze just up to the edges of the cookie. Hold the cookie level and gently shake it back and forth a few times to help distribute the glaze.

Cider Glaze

1 tablespoon butter

Add and stir until smooth:
1 cup sifted confectioner's sugar
1 tablespoon cider
1/4 teaspoon lemon juice

Adding more cider if necessary to make the glaze thick, but spreadable. Add food coloring if desired, then frost cookies.