Tuesday, October 19, 2010

Recipe: Pumpkin Shortbread Cookies

And she's at it again!  Pumpkin mania continues!

I recently got this set of discontinued Halloween cookie cutters from ebay.  They are beautiful.  I plan on having lots of fun with them.  Lots more fun with them, that is, because I've already used the Jack-o-lantern one to make these fun Pumpkin Shortbread Cookies.

Pumpkin Shortbread Cookies

1/3 c butter
1/2 c pumpkin puree
1/2 c sugar
1 1/2 c flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/8 tsp ground cloves

Preheat oven to 300 F.  Combine the butter and pumpkin puree until well blended.  Add in sugar, flour, and spices.  (You may need to add more or less flour, depending on your butter and pumpkin...)  Roll dough out between two sheets of parchment paper until about 1/2" thick.  Cut out with cookie cutters or cookie presses and bake for about 20-25 minutes.  If dough becomes sticky or hard to work with, you may need to refrigerate it, or sprinkle with a little flour or confectioner's sugar.

If desired, sprinkle with decorative sugars before baking.

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