PUMPKIN SHORTBREAD COOKIES
2 sticks (1 cup) unsalted butter, at room temperature
3/4 cup powdered sugar
2 1/4 cups flour
1/4 tsp. salt
1 cup unsweetened pumpkin puree
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground allspice or cloves
1/8 tsp. ground nutmeg
additional powdered sugar, to top the cookies (optional)
1. Using an electric mixer, beat butter until creamy. Add powdered sugar and mix until incorporated. Mix in flour and salt. Add pumpkin puree, vanilla and spices. Beat until everything is mixed well. The dough may end up to be a bit sticky.
2. Scoop shortbread dough onto a floured surface. Sprinkle a bit more flour on top. Place in plastic wrap or parchment paper, wrap and refrigerate for several hours until dough is more firm (can refrigerate overnight).
3. When you’re ready to bake the cookies, preheat oven to 350 degrees F. Line baking sheets with parchment paper.
4.Flour surface and roll out cookies, adding flour as needed to make it workable. Gently move the shapes to the cookie sheets.
Refrigerate the cut out cookies for 10 minutes, it will help them retain their shape when backed. Bake 20-25 minutes, or until cookies are lightly browned on the edges. Immediately move cookies to a wire rack; let cool for 10 minutes, then sift powdered sugar over the tops of the cookies, if desired.
I let them cool, frosted some with cream cheese frosting and added my mickey sprinkles to it. The rest I dusted with the powdered sugar.
They turned out YUMMY. Hubby wasn't to into them, but he doesn't really like shortbread much. I LOVED them with the frosting and liked the leftovers even better dipped in some coffee. NOM.
The meet up peeps seemed to like them too! Happiness all around!
Now let's see if I even have time to bake cookies or anything for Christmas this year since this is a super duper busy month for me. Happy Holidays!