Easy Buttery Pumpkin Spice Shortbread
242kcal
Ingredients
- 9 tablespoons of unsalted butter
- ⅓ cup of sugar
- 1 ⅔ cups all purpose flour
- 1 tablespoon of pumpkin pie spice
Equipment
- 1 Food processor To blend cookie dough, pasta dough, mix sauces, and chop other ingredients.
- Parchment paper So the dough does not stick to the rolling surface and to line the baking sheet.
- Baking sheet Aluminum baking sheets work best for controlling browning ore than darker baking sheets
- ¼ inch square dowels For rolling out the dough to ¼ inch thickness.
- 2 ½ inch round cookie cutter I have found that this is the best size for the cookies.
Method
- Place sugar and butter into a food processor and pulse until well combined.
- Add flour and pumpkin pie spice then pulse until mixture holds together.
- Place the dough mixture onto a large piece of plastic wrap and wrap with a little room to roll it out into a ½ inch thick square.
- Chill for at least 30 minutes.
- Roll out dough to ¼ inch. Cut cookies out and chill before baking for about 10 minutes. See notes
- Bake at 350 for 15 minutes, rotating the baking tray midway through the baking time.
Nutrition
Serving10 cookiesCalories242kcalCarbohydrates29gProtein3gFat13gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat1gCholesterol34mgSodium3mgPotassium38mgFiber1gSugar8gVitamin A396IUVitamin C0.2mgCalcium14mgIron1mg
Notes
I use ¼ inch square dowels that I purchased from my local home improvement store to use as guides for rolling out the dough.