Kitchen Princess PUMPKIN SHORTBREAD
And, as promised, Najika’s recipe for pumpkin shortbread:
Make a circular sheet about 7 inches in diameter
Ingredients:
- 3 tablespoons unsalted butter
- 1 tablespoon sugar
- 3/4 cup flour
- 2/3 cup frozen pumpkin
Instructions:
- Place the frozen pumpkin into a microwaveable bowl. Cover with plastic wrap and heat in the microwave for about three minutes.
- Peel the green part of the pumpkin using a knife. Smash the orange part.
- Let butter sit until it is room temperature. Place butter in bowl and add the flour and sugar to it. Stir with a rubber spatula.
- Add the smashed pumpkin from step 2 into the bowl and stir well. Mix it into a ball and refrigerate for about an hour.
- Spread some flour on a board and place the dough on top. Use a rolling pin to make it less than centimeter thick.
- Use cookie cutters to cut out shapes. Experiment with cute shapes like stars and hearts. Have fun with it!
- Place the shapes on a cookie sheet and bake in an oven set at 350 F for about 20 minutes.
Tip: You can poke holes in the dough using a fork and bake it as you would in step 7 to get a whole sheet of shortbread.
Advertisements
