Pumpkin Shortbread Cookies
Baking and Desserts • American
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 10 oz
- Wheat Flour 5 oz
- Corn Flour for Polenta 5 oz
- Sugar 5 oz
- Butter 0 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 390°F in a preheated oven.
Step 7
Once the cookies have cooled, glaze the tops.
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