Pumpkin Shortbreads
From jo_jo_ba 12 years ago
- 3 hours to make
- Serves 32
Adapted from http://www.adventuresinshaw.com/2009/10/pumpkin-shortbread-cookies/ . This can be rolled into a log and partially frozen for slice-n-bake cookies (don’t do this if adding chocolate chips or dried fruit like I did though) or made into 1 ½ tbsp sized balls, flattened slightly and baked that way.
Ingredients
- ½ cup shortening shopping list
- ½ cup vegan margarine (I used Becel) shopping list
- ½ cup icing sugar shopping list
- 1 tsp vanilla shopping list
- 1 tbsp maple syrup shopping list
- 2 cups oat flour shopping list
- 1 tbsp pumpkin pie spice shopping list
- ¼ tsp sea salt shopping list
- 1 cup pumpkin puree shopping list
- ½ cup dried cranberries, raisins, dates or mini chocolate chips (optional, I used craisins) shopping list
How to make it
- Beat the shortening and margarine until creamy.
- Sift in the icing sugar, and add vanilla and maple syrup. Beat until fluffy.
- Add the flour, spice and salt and beat in.
- Beat in pumpkin until a very sticky dough is formed.
- Fold in the cranberries.
- Wrap in plastic and refrigerate 1 hour.
- Preheat oven to 350F and line sheets with parchment or silicone.
- For slice-n-bakes: with lightly floured hands and counter, roll the chilled dough into a thick log. Wrap in plastic wrap and freeze 2 hours. Using a sharp serrated knife, slice into ¼”- thick discs.
- For hand-formed (recommended for cookies with additions): scoop 1 ½-tbsp sized balls of dough and flatten between your palms to ¼” thick.
- For both: bake 18-20 minutes. Cool 10 minutes on the sheets before carefully removing to a wire rack to cool completely.
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