Monday, October 31, 2011

Pumpkin Spice Shortbread


Shortbread has become my favorite cookie.  I usually make cranberry-orange pistachio since it's my mom's favorite, but I wanted to try a pumpkin version for fall. I looked at a few recipes, but none seemed quite right to me.  I decided to play around with my usual shortbread recipe to see what I could come up with. The end result is pretty good. I did add a glaze for a bit of additional sweetness, but that is optional. These go great with a cup of coffee. I am really in love with International Delight's Pumpkin Spice creamer...it's so good! 
  
Pumpkin Spice Shortbread
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioners' sugar
1 teaspoons pure vanilla extract
1/4 cup pumpkin puree
2 teaspoons pumpkin pie spice
2 cups all-purpose flour
1/2 teaspoon salt

Glaze:
3 tablespoons powdered sugar 
1 tablespoon pumpkin spice coffee creamer

Beat butter with an electric mixer at medium speed until creamy. Gradually add confectioners' sugar, beating until smooth. Stir in vanilla, pumpkin puree and pumpkin pie spice. 

In a separate bowl, whisk together the flour and salt.

Gradually add flour mixture to butter mixture, beating at low speed until blended.

Shape shortbread mixture into 2 logs. Wrap in wax paper & aluminum foil. Refrigerate overnight or up to 3 days. Remove from refrigerator 10 minutes prior to using (while oven preheats).

Pre-heat oven to 350F. Cut each log into  1/4” thick slices.  Place on parchment paper-lined cookie sheet. Bake for 10-12 minutes, or until edges of cookies are slightly golden (mine take 10 minutes).  

Store in airtight container.  

Notes -
~ It's important to let your cookie dough rest before slicing to bake. Otherwise the logs are hard to cut and the slices crumble easily.
~ These are not overly sweet cookies. If you want additional sweetness, add the glaze.

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