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Pumpkin Shortbread Cookies

3

0 min

Pumpkin Shortbread Cookies

Pumpkin Shortbread Cookies Photo 1

Time

0 min

Serving

60 persons

Calories

38

Rating

3.00★ (5)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • all-purpose flour: 2 cups
  • pumpkin pie spice: 2 tsp
  • salt: 0.5 tsp
  • baking soda: 0.25 tsp
  • unsalted butter: 0.5 cup (softened)
  • powdered sugar: 0.5 cup
  • powdered sugar: 2 Tbsp
  • pumpkin puree: 0.5 cup
  • ½ teaspoons vanilla extract: 1 piece
  • white sugar: 0.25 cup (or as needed)

Metric Conversion

Stages of cooking

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  1. Whisk flour, pumpkin pie spice, salt, and baking soda together in a bowl until combined.
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  2. 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.
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  3. Cover bowl and refrigerate dough until chilled, about 1 hour.
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  4. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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  5. 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.
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  6. 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.
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