Spicy Shortbread: Combine butter, sugar and extract in mixer bowl and beat until creamy. Add the flour and pumpkin spice, combine until well mixed. Refrigerate dough for 1 hour. Work together with hands upon removing from refrigerator. Heat oven to 350°F. Shape dough into 1 inch balls and place them on silpat or parchment lined cookie sheet. Use a tsp measure to make an indentation in the centre of each cookie. Fill the indentation with a small dollop of your fruit filling (see below for bakeapple filling). Bake for 14 - 18 minutes, or until edges are lightly browned. Place cookies in wire rack and cool completely. Bakeapple Filling: Boil berries with most of the water, reserving about 1 tsp. Simmer for 3-5 min. Push the cooked berries through a fine sieve, discarding the seeds. Add remaining water to berry mixture. Cook for another 2-3 minutes. Let cool.