For the decorations:

• assorted color hard candies
• powdered egg white (equivalent to 2 fresh egg whites)
• 2 cups confectioners' sugar
• assorted color sugar crystals
• white nonpareils
• black food coloring paste

Special aids:

• large and small Halloween-themed cookie cutters
• drinking straw
• large resealable plastic bags
• meat mallet
• pastry bags fitted with small plain writing tips
• ribbon

Directions:

Preheat oven to 350 F. Line baking sheets with aluminum foil. Knead flour and pumpkin pie spice into cookie dough until smooth. Roll dough to a 1/4-inch thickness.

Using large cookie cutters, cut dough into desired shapes; transfer to prepared baking sheets. Using small cookie cutters, cut out centers. Reroll scraps for additional cookies.

Using a drinking straw, make a hole about 1Ú4 inch from the top of the shapes. Bake cookies until golden brown, 10-12 minutes. Transfer baking sheets to a wire rack to cool.

Filling the cookies:

Place each color candy in separate resealable plastic bags; seal bags. Using a meat mallet or rolling pin, break candies into small pieces.

Spoon candy pieces into center of cookie cutouts, filling the space completely. Brush off any candy crumbs from the cookie surface.

Return cookies to the oven. Bake until candy pieces are just melted and smooth, about 2 minutes. Transfer to wire racks; cool completely. Peel cookies from foil; set cookies aside.

Decorating the cookies:

Prepare powdered egg white as package directs. In large bowl, using an electric mixer on medium speed, beat confectioners' sugar and prepared egg whites until thickened, about 5 minutes.

Place half of the frosting in a pastry bag fitted with a small plain writing tip. Tint remaining frosting black; place in separate pastry bag with writing tip.

Pipe designs around inner and outer edges of the cookies and decorate with colored sugars and nonpareils, as desired. Let cookies stand until decorations are set, about 30 minutes. Thread ribbon through small hole; tie to secure.