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How to adapt recipe--plain shortbread to pumpkin shortbread?

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How to adapt recipe--plain shortbread to pumpkin shortbread?

bythebay | Nov 12, 2013 07:15 PM

I was thinking to try out pumpkin shortbread cookies around Thanksgiving time. I have a recipe that I usually use for shortbread cookies. Is there an easy way to change that up to get pumpkin shortbread? I'm thinking I would need to add pumpkin puree, but how much? And would I have to adjust the other ingredients? I'd really like to use my usual recipe as the base since that has always worked for me in the past.

My usual recipe is 1/2 cup sweet butter, 1/4 cup powdered sugar, 1 cup flour, 1 teaspoon vanilla extract, baked at 300 for about 15 minutes.

As a side note, does anyone think pumpkin shortbread cookies would taste good dipped in white chocolate?

Thanks so much for any help!

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