For Dough:.

In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.

Add sugar, baking powder, and salt.

Beat until combined, scraping sides of bowl occasionally.

Beat in egg and vanilla until combined.

Beat in as much of the flour as you can with the mixer.

Stir in any remaining flour with a wooden spoon.

To Store Dough:

Pack dough into an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.

TO MAKE COOKIES:.

If necessary, cover and chill dough about 1 hour or until easy to handle.

Preheat oven to 375 degree F.

In a small bowl stir together sugar and pumpkin pie spice. Shape dough into 1-inch balls.

Roll each ball in sugar mixture to coat. Place balls 2 inches apart on an unerased cookie sheet.

Bake in a preheated oven for 10 to 11 minutes or until edges are golden.

Cool on cookie sheet for 1 minute.

Transfer cookies to a wire rack and let cool.

Makes about 40.

To Store Cookies:

Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.