The cool thing about these cookies is that they hold their shape very nicely. You can use cookie stamps if you’d like, but for these, plastic bugs. The glaze highlights the design. RECIPE 6 TBSP Soft Butter 1/3 cup Brown 1 Egg Yolk 1/3 cup Molasses 1 ¾ cups All-Purpose Flour 2 ½ tsp Pumpkin Pie Spice 3 TBSP Unsweetened Cocoa Powder 1/2 tsp Baking Soda 1/4 tsp Salt GLAZE 1 cup Powdered Sugar 1 TBSP Melted Butter 1/2 tsp Vanilla Extract 2 TBSP Warm Water Dough -Cream together softened butter and brown sugar until smooth. -Add egg yolk and molasses and mix until creamy. -In a separate bowl mix all the dry ingredients. -Combine wet mixture and dry ingredients until a dough forms. Use your hands if you need too. I did. -Wrap and chill the dough for 30 minutes. -Roll out the dough and stamp and cut the cookies. -Place on a baking sheet and refrigerate for 10 - 15 minutes before baking. -Preheat oven to 375•F -Bake cookies for 8-10 minutes. Don’t over bake! Cookies should be soft to the t...