Mooncake cookies are not only easy to make but are also amazingly pretty and delicious. They make for great gifts to family and friends.

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Mooncake Cookies Recipe
3 1/2 cups flour
1 tsp Pumpkin pie spice
1 tsp salt
3 sticks unsalted butter, softened (1 1/2 cups)
1 cup sugar
2 large egg yolks
2 tsp vanilla extract

It's important to refrigerate the dough or the cookies may melt.
1. In a medium bowl, beat the butter and sugar until creamy and fluffy. Add the egg yolks one at a time, mixing until yellow disappears. Beat in vanilla extract.
2. In a small bowl, combine the flour with the pumpkin pie spice and salt. Whisk until combined.
3. Add the flour mixture to the butter one cup at a time until just incorporated.
4. Wrap the dough in plastic, place in bowl and cover then place in refrigerator overnight. (Do not skip this step)
5. Preheat oven to 350 degrees F. Remove dough from the refrigerator and let sit while oven preheats.
6. Line a baking sheet with parchment paper.
7. Roll dough into slightly smaller than golf ball sized balls. When pressed you want them to between 1/2 and 1/4 inch thick.
8. Dip your mooncake stamp in powdered sugar and shake off excess. Place the dough on a flat surface and press with the stamp.
9. Place on a baking sheet about 1/2 inch apart.
10. Bake for 9-12 minutes depending on the thickness of the cookies.
11. When removed from the oven, allow the cookies to rest on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
12. Dust with powdered sugar.

Note: Dough may seem crumbly but comes together from the warmth of rolling in your hands.
Refrigeration overnight increases success with these cookies.