Pumpkin Shortbread Cookies
| Course: Snacks
Duration: 30 mins < 60 mins
Key Ingredients: pumpkin, earth balance, cinnamom, vanilla |
Ingredients:
- 3 1/3 cups all-purpose flour
-
1/2 cup canned pumpkin
-
1 cup Earth Balance at room temperature
-
½ cup powdered sugar
-
1 1/2 teaspoons pure vanilla extract
-
cinnamon and nutmeg to taste
Method:- You
can place all the ingredients in a food processor, and pulse until
combined.
- Put the dough onto a sheet of wax paper and make it into a log, roll it
up in the wax paper, and refrigerate for around 40 minutes.
- Preheat the oven to 375 degrees a few minutes before pulling the dough from the refrigerator.
- Slice the dough into evenly sized cookies, and place on an ungreased
cookie sheet.
- Bake until brown and crisp, about 11 minutes. And voila!