Pumpkin Decorator Cookies

These soft cookies yield to the tooth, but are still solid enough to decorate. Yum! They do spread, so they're not right for cutters that require definition. Circles are ideal.

3 cups flour

2 tsp cornstarch

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/2 cup unsalted butter, softened

1/3 cup unflavored vegetable shortening

1 1/4 cups granulated sugar

2 large egg yolks

2/3 cup canned pumpkin puree

1 tsp vanilla extract

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 20 seconds, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, shortening and sugar until pale and fluffy. Mix in egg yolks one at a time. Mix in pumpkin puree and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
3. Roll, cut and bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.