Pumpkin Shortbread Cookies For Two
- 4 Tablespoons (2 Oz.) Unsalted Butter, Very Soft
- 2 Tablespoons Pumpkin Puree
- 3 Tablespoons Sugar
- 1/8 teaspoons Cinnamon
- Pinch Of Freshly Grated Nutmeg
- 1/2 cups Plus 3 Tablespoons Flour
- 6 whole Pecan Halves
- 2 teaspoons Maple Syrup
- In a medium bowl, stir together the butter, pumpkin puree, sugar and spices. Stir this mixture together very well with a spatula. Add half of the flour and fold it into the dough. Add the remaining half and fold it in until blended. Place the dough on a large sheet of wax or parchment paper and roll it into a fat log about 3" long. Wrap it in plastic wrap and chill for at least 6 hours, or overnight.
- When ready to bake, preheat the oven to 350u0b0. Slice the log into 1/2" slices and place the slices on a cookie sheet lined with parchment or a silicone mat. (You should get 6 thick cookies from the dough.) Press a pecan half into the center of each cookie gently. Bake for 15-17 minutes, until cookies appear done and the bottom of the cookies are beginning to brown. Before serving, brush the pecans with the maple syrup.
butter, pumpkin puree, sugar, cinnamon, nutmeg, flour, halves, maple syrup
Taken from tastykitchen.com/recipes/desserts/pumpkin-shortbread-cookies-for-two/ (may not work)