Gingerbread Sandwich Trees

• 3/4 cup butter, softened
• 1 cup packed brown sugar
• 1 large egg
• 3/4 cup molasses
• 4 cups all-purpose flour
• 3 teaspoons pumpkin pie spice
• 1-1/2 teaspoons baking soda
• 1-1/4 teaspoons ground ginger
• 1/4 teaspoon salt
• M&M's minis
• 3/4 cup vanilla or chocolate frosting
• Green food coloring, optional

1. Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, pie spice, baking soda, ginger and salt; gradually beat into creamed mixture. Refrigerate, covered, until easy to handle, about 2 hours.
2. Preheat oven to 325u0b0. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart on ungreased
3. . Gently press M&M's into half of the cookies. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely.
4. If using vanilla frosting, tint with green food coloring if desired. Spread frosting over bottoms of plain cookies; covered with decorated cookies. Store in an airtight container.

butter, brown sugar, egg, molasses, allpurpose, pumpkin pie spice, baking soda, ground ginger, salt, minis, vanilla, green food coloring

Taken from www.tasteofhome.com/recipes/gingerbread-sandwich-trees/ (may not work)