Pumpkin Shortbreads

• 12 cup shortening
• 12 cup vegan margarine (I used Becel)
• 12 cup icing sugar
• 1 teaspoon vanilla
• 1 tablespoon maple syrup
• 2 cups oat flour
• 1 tablespoon pumpkin pie spice
• 14 teaspoon sea salt
• 1 cup pumpkin puree
• 12 cup dried cranberries (optional, I used Craisins) or 12 cup raisins (optional, I used Craisins) or 12 cup diced dates (optional, I used Craisins) or 12 cup mini chocolate chip (optional, I used Craisins)

1. Beat the shortening and margarine until creamy.
2. Sift in the icing sugar, and add vanilla and maple syrup.
3. Beat until fluffy.
4. Add the flour, spice and salt and beat inches.
5. Beat in pumpkin until a very sticky dough is formed.
6. Fold in the cranberries.
7. Wrap in plastic and refrigerate 1 hour.
8. Preheat oven to 350F and line sheets with parchment or silicone.
9. For slice-n-bakes: with lightly floured hands and counter, roll the chilled dough into a thick log.
10. Wrap in plastic wrap and freeze 2 hours.
11. Using a sharp serrated knife, slice into 1/4- thick discs.
12. For hand-formed (recommended for cookies with additions): scoop 1 1/2-tbsp sized balls of dough and flatten between your palms to 1/4 thick.
13. For both: bake 18-20 minutes.
14. Cool 10 minutes on the sheets before carefully removing to a wire rack to cool completely.

shortening, margarine, icing sugar, vanilla, maple syrup, flour, pumpkin pie spice, salt, pumpkin puree, cranberries

Taken from www.food.com/recipe/pumpkin-shortbreads-471011 (may not work)