Pumpkin Shortbread Cookies

By pumpkinpassion

Ingredients

• 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
• a few drops of orange food color (completely optional)
• additional powdered sugar, to top the cookies (also optional)

Details

Adapted from recipegirl.com

Preparation

Step 1

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; split into two portions and gently roll into logs. 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 or silpat (or spray w/ nonstick spray).

4. Using a non-serrated knife, slice dough into 1/4-inch-thick discs. If you’re not getting the shape you want, gently shape edges into a rounded shape with your fingers as you place the cookies on baking sheet. 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.