I like them simple and elegant with just a sprinkling of confectioners sugar. Spicy fragrance from your oven and an uncomplicated recipe for a perfect fall treat: a pumpkin spiced shortbread cookie. Win-win.
Pumpkin ShortbreadFrom Libby’s
Ingredients:
1 1/4 cups all-purpose flour1/2 cup cornstarch1 1/2 teaspoons pumpkin pie spice1/2 teaspoon salt3/4 cup (1 1/2 sticks) unsalted butter, softened2/3 cup powdered sugar1/3 to 1/2 cup pumpkin puree (use 1/2 cup for a softer shortbread)2 teaspoons sparkling or granulated sugar
Method:
Preheat oven to 300° F. Spray bottom of 9-inch fluted tart pan with removable bottom with nonstick cooking spray. (I used a square tart pan)
Combine flour, cornstarch, pumpkin pie spice and salt in small bowl.Beat butter and powdered sugar in large mixer bowl until creamy. Beat in pumpkin until combined. Add flour mixture and mix until just incorporated. Spread dough into prepared pan; smooth top.
Bake for 80 minutes or until firm and golden brown. Cool for about 10 minutes; remove side from pan. When cool, sprinkle with confectioners sugar. Use a serrated knife to cut into wedges. (Or squares)
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
