Bready or Not Original: Pumpkin Shortbread Cookies
This small batch of pumpkin shortbread embodies fall flavors and colors, all with a lovely sugary crunch on top!
Course: Appetizer, Dessert, Snack
Keyword: cookies, pumpkin, shortbread
Author: Beth Cato
1 to 1 1/2-inch cookie cutter
1/2cupunsalted butter 1 stick
1/4cupplus 2 Tablespoons confectioners' sugar
turbinado or other coarse sugar, optional, for tops
Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
Measure out pumpkin puree onto a couple of layered paper towels. Gently pat dry, turning over puree to sop moisture from different angles.
In a medium sauce pan, brown the butter, carefully heating it until it smells nutty. Remove from heat. Whisk in the pumpkin puree until well combined. Note that it might bubble and pop, so take care.
In a large bowl, combined the dry ingredients. Use a rubber spatula to mix in the saucepan items.
Place the dough between two sheets of parchment paper and use a rolling pan to make the dough an even 1/4-inch thickness. Place it in fridge to chill for 5 to 10 minutes.
Set dough on counter and remove top parchment. Use cookie cutter to portion out cookies. Transfer to baking sheet, spaced out a bit. Mix leftover dough together again, adding a tiny bit of water if needed to make it cohesive, and cut out more cookies.
If desired, sprinkle turbinado sugar all over the tops of the cookies. Bake for 10 to 12 minutes, until cookies are set. Cool completely on baking sheet. Store in a sealed container.