PUMPKIN SHORTBREAD COOKIES

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Pumpkin Shortbread Cookies image

This is a spicy, pumpkiny variation of shortbread cookies. The added pumpkin makes them slightly softer than your average shortbread, but they've got a pleasant texture nonetheless. Make these ahead of time--they taste better the next day. Store in an airtight container.

Provided by Kim

Time 1h40m

Yield 60

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon salt
¼ teaspoon baking soda
½ cup unsalted butter, softened
½ cup powdered sugar
2 tablespoons powdered sugar
½ cup pumpkin puree
1 ½ teaspoons vanilla extract
¼ cup white sugar, or as needed

Steps:

  • Whisk flour, pumpkin pie spice, salt, and baking soda together in a bowl until combined.
  • Beat butter in a large bowl with an electric mixer until smooth and creamy. Add 1/2 cup plus 2 tablespoons powdered sugar and beat until smooth. Mix in pumpkin puree and vanilla extract. Beat on medium- high speed until completely incorporated. Add 1/2 of the flour mixture, mixing until just combined. Add remaining flour mixture and mix until just combined.
  • Cover bowl and refrigerate dough until chilled, about 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Roll out dough to 1/4-inch thickness on a lightly floured surface. Using a pizza cutter or pastry wheel, cut dough into 1x2-inch rectangles. Use the back of a bamboo skewer to poke 3 holes into each cookie. Place cookies 1/2 inch apart on the prepared baking sheets. Sprinkle each cookie with white sugar.
  • Bake in the preheated oven until cookies are lightly browned, 10 to 15 minutes. Cool shortbread on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 38.2 calories, Carbohydrate 5.5 g, Cholesterol 4.1 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 29.9 mg, Sugar 2.2 g

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