• In a food processor, combine sugar, flour, pumpkin pie spice, baking powder and 1/2 teaspoon of salt and pulse just to combine. 
• Add both butters and pulse until all of the butter is incorporated into the flour and the mixture is sandy. Add the egg and vanilla and pulse until the mixture comes together in big clumps.
• Turn the dough out onto a clean work surface and knead a few times to form a ball.
• Divide the dough in half, pat into 2 discs about 1/4-inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put 1 disc of dough between 2 pieces of parchment paper and roll out the dough to 1/8-inch thick.
• Cut out with thanksgiving cookie cutters and arrange on one of the prepared baking sheets about 2 inches apart.
• Bake for 10 to 12 minutes.
• Once cool enough to handle, transfer cookies to a rack to cool completely.

• COOKIESPreheat oven to 350° F.
• Add both butters to the bowl of your stand mixer and cream on medium-high for 1-2 minutes, or until butter is smooth.
• With the mixer on low, slowly add the sugar and then the egg.
• Scrape the bowl with the mixer off.
• Turn mixer back on low and add in extracts.
• Allow all ingredients to combine fully.
• Add the baking powder and then the flour, 1/2 cup at a time, until fully incorporated. Ending with the cocoa powder.
• Remove bowl from mixer and drop dough onto a floured countertop. Roll out into a flat disc, about 1/2 inch thick.
• Cut cookies into 2-inch, 1 1/2-inch, and 1-inch cookies and bake at 350 for 6-9 minutes.
• Let cool on the cookie sheet until firm enough to transfer to a cooling rack.BUTTERCREAM
• Beat butter together with cannabis sugar in the bowl of stand mixer with paddle attachment on medium-high speed until light and fluffy. (about 3 minutes)
• With the mixer off or on low, add vanilla and almond extract.
• With the mixer on low, slowly add in confectioners sugar, cannabis sugar, milk, green food color, and salt; frequently scrape sides and bottom of the bowl.
• Once incorporated, whip frosting for at least 3 minutes on medium-high to high.
• If frosting is too thick to spread, gradually beat in additional milk.
• Store in refrigerator up to 2 weeks. Rewhip before using.

Speculoos Cookies Infused With Cannabis

• Combine Speculoos spices in a small bowl and mix until evenly distributed and set aside.
• In a large separate mixing bowl, combine flour, salt, baking powder, and spice blend. Mix until all blended.
• In another large mixing bowl,mix together the cannabutter, sugar, and brown sugar. Slowly mix in the egg.
• Add in the flour mixture and combine until well mixed and dough forms.
• Remove your dough from bowl and wrap with plastic wrap. Refrigerate for 4-6 hours.
• On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm – 6mm) thickness.
• Cut the dough into desired cookie shape.Optional: use speculoos style cookie molds to shape cookies.
• Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.