Gingerbread Sandwich Trees

Gingerbread Sandwich Trees

3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups flour
3 tsp pumpkin pie spice
1 1/2 tsp baking soda
1 1/4 tsp ground ginger
1/4 tsp salt
M&M's miniature baking bits
3/4 cup vanilla frosting
1/4 cup confectioners' sugar
Green food coloring, optional

In a large bowl, cream the butter and the brown sugar until light and fluffy. Add the egg and the molasses. Combine the flour, pumpkin pie spice, baking soda, ginger, and salt. Gradually add to the creamed mixture. Mix well. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll the dough to 1/8 thickness. Cut with a floured 3-inch tree-shaped cookie cutter. Place 2 inches apart on ungreased baking sheets. Gently press the baking bits into half of the cookies. Bake at 325 for 8-10 minutes or until the edges are firm. Remove to wire racks to cool completely. In a small bowl, combine the frosting and the confectioners' sugar until smooth. Tint green if desired. Spread the frosting over the bottoms of the plain cookies. Top with the decorated cookies. Makes 2 dozen cookies