Pumpkin Shortbreads
photo by YummySmellsca
- Ready In:
- 3hrs 20mins
- Ingredients:
- 10
- Yields:
-
32 cookies
- Serves:
- 32
ingredients
- 1⁄2 cup shortening
- 1⁄2 cup vegan margarine (I used Becel)
- 1⁄2 cup icing sugar
- 1 teaspoon vanilla
- 1 tablespoon maple syrup
- 2 cups oat flour
- 1 tablespoon pumpkin pie spice
- 1⁄4 teaspoon sea salt
- 1 cup pumpkin puree
- 1⁄2 1/2 cup diced dates (optional, I used Craisins) or 1/2 cup mini chocolate chip (optional, I used Craisins)
directions
- 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 inches.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
9408826"