I can hardly believe it’s already week 3 of the 12 Weeks of Christmas Cookies. Doesn’t it feel like the first two weeks just flew by in a blur? This week, my pumpkin obsession continues with this recipe for pumpkin shortbread. I adapted it from Amber’s Really Perfect Shortbread recipe, and I can tell you that she’s not kidding when she says it’s really perfect; I made a batch for a little get-together I had with one of my girlfriends and we were both having trouble stopping ourselves from eating “just one more” cookie. I do want to note that if you’re using a shortbread mold like I did, you mustn’t skip the step of letting the shortbread dough rest in the refrigerator before baking. While the shortbread will still come out perfectly delicious and buttery, you may not get the nice shapes from the mold since the butter won’t have had a chance to firm up again. Of course, you don’t need a fancy shmancy shortbread mold to make this, that’s just for fun. Now, go forth and make shortbread!
Recipe and method adapted from here.
- 2 1/4 cups unbleached all-purpose flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 3 Tbsp pumpkin puree
- 1/2 cup powdered sugar
- 1 3/4 sticks butter, softened slightly
In a medium bowl, whisk together the flour, salt, and spices.
In a large bowl, beat together the pumpkin, butter, and powdered sugar until fluffy.
Add in the flour mixture and beat until combined. The mixture will be crumbly.
Place in the refrigerator for 20-30 minutes. Preheat the oven to 325 degrees, and spray the shortbread mold thoroughly with cooking spray. Press the dough into the mold and then prick the top with a fork.
Bake 30-35 minutes or until lightly browned. Let cool before removing from the pan, but be sure to cut into pieces while it is still warm or it may crumble.