Pumpkin Shortbread Cookies
Baking and Desserts | American cuisine
⏳ Time
1 hour
🥕 Ingredients
6
🍽️ Servings
6
Description
You can add a bit more flour, and then the dough will be rollable, resulting in crumblier cookies. Alternatively, you can use 100 grams less flour for softer cookies.
Ingredients
- Pumpkin - 12.3 oz
- Wheat Flour - 7.1 oz
- Corn Flour for Polenta - 5.3 oz
- Sugar - 3.5 oz
- Butter - 2.3 oz
- Activated Baking Soda - ½ teaspoon
Step by Step guide
Step 1
Peel the pumpkin and cut it into small pieces. You can either boil it, but I prefer to microwave it for 5–7 minutes until it becomes soft. Then blend it until smooth.
Step 2
Cream the room temperature butter with the sugar.
Step 3
Add the pumpkin puree and mix well. Add the baking soda.
Step 4
Gradually add all the sifted flour. Knead the dough. Refrigerate for half an hour. The dough will be quite soft.
Step 5
Scoop out small amounts of dough and shape them into cookies. Place them on a baking sheet lined with foil.
Step 6
Bake for 20 minutes at 392°F in a preheated oven.
Step 7
Once the cookies have cooled, glaze the tops.
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