Saturday, 6 October 2012

Perfect for Fall...Pumpkin Spice Shortbread with Chopped Pecans

I love Fall. It's absolutely my favourite time of year. The air is crisp, everything smells better, the leaves turn beautiful shades of red, orange and yellow. Yes, I know it gets chilly, but who wants to turn the oven on when it's eighty degrees outside? So in honour of my favourite time of year and the best baking weather you could ask for, here's a recipe for shortbread cookies made with a bit of pumpkin and aromatic spices, and rolled in chopped pecans.

First cream butter, pumpkin and sugar.

Then add spices and vanilla.

Add flour.

After the dough chills a bit, form it into balls and garnish with chopped nuts.

Bake and enjoy!

Pumpkin Spice Shortbread with Chopped Pecans 
2/3  c  butter, softened
1/3  c  pumpkin puree
1/2  t   vanilla
1/2  c  confectioners sugar
1/4  t  cinnamon
1/8  t  nutmeg
1/8  t  all spice

pinch of ginger
2      c  flour

            chopped pecans, for garnish

Cream butter, pumpkin puree and sugar. Beat in vanilla and spices. Add flour in two additions, mixing gently. Do not over mix or your cookies will be tough.
Chill the dough briefly (30 to 60 minutes should do it). Roll dough into 1 inch balls and garnish with chopped pecans (you can either sprinkle a few on top of each ball if you don't like your cookies super nutty, or roll the ball in the nuts to cover completely).
Bake at 350F on parchment lined baking sheets for 15-20 minutes or until the bottoms start to turn golden brown.

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