In a medium bowl, cream the butter and sugar. Add the eggs, one at a time, and beat well. Mix in the orange juice and zest. Add in the flour, walnuts, and pumpkin pie spice.

Refrigerate the dough until firm, about 1 to 2 hours. Preheat the oven to 375 degrees. Roll out the dough to 1/4-inch thickness and cut into cookie shapes, enough for 40 cookies.

Place the cookies on a nonstick cookie sheet 1/2 inch apart. Bake for 10 to 12 minutes until lightly browned.

This recipe yields 20 servings. Serving size: 2 cookies.

Exchanges Per Serving: 1 Carbohydrate, 1 Fat.

Nutrition Facts: Calories 133; Calories from Fat 67; Total Fat 7g; Saturated Fat 3g; Cholesterol 34mg; Sodium 59mg; Carbohydrates 15g; Dietary Fiber 2g; Sugars 6g; Protein 3g.