Pumpkin Shortbread Cookies
6 servings
60 minutes
Pumpkin sand cookies are a cozy treat inspired by American autumn baking traditions. The tender dough made with whole grain and corn flour, infused with the sweetness of pumpkin, offers a soft texture and rich flavor. The natural creaminess of pumpkin makes the cookies slightly moist, while butter adds tenderness. The light sweetness of sugar harmonizes with the warm notes of baked pumpkin. These cookies perfectly complement cozy evenings with a cup of fragrant tea or coffee. They can be served as a dessert decorated with icing or used as a base for festive sweets. The simplicity of preparation makes them accessible even for beginner cooks, while natural ingredients highlight their health benefits. Each bite carries the warmth and comfort of home cooking.
1
Clean the pumpkin and cut it into small pieces. Then, you can boil it, but I prefer to microwave it for 5-7 minutes - it will become soft. Then blend it.
- Pumpkin: 350 g
2
Cream the room temperature butter with sugar.
- Butter: 65 g
- Sugar: 100 g
3
Add pumpkin puree, mix. Add baking soda.
- Pumpkin: 350 g
- Soda: 0.5 teaspoon
4
Gradually add all the sifted flour. Knead the dough. Put it in the refrigerator for half an hour. The dough becomes quite soft.
- Whole grain flour: 200 g
- Corn flour: 150 g
5
Scoop some dough with a spoon and shape the cookies. Place them on a baking sheet lined with foil.
6
Bake for 20 minutes at 200 degrees in a preheated oven.
7
After the cookies cool down, spread icing on top.