|Iced Pumpkin Shortbread|
The title of this recipe is “Iced Pumpkin Shortbread” although I’m not sure it is an entirely accurate description of what this is. The texture is more like a Starbucks Cranberry bliss bar than a shortbread. The edges are crumbly and hard like shortbread, I guess. I couldn’t really think of a more accurate name for it, so Iced Pumpkin Shortbread it is! Either way, it is completely delicious.
It is delicious and full of the pumpkin pie, fall flavors that we all love.
It also all comes together almost effortlessly.
You may be tempted to skip the icing and “be good.” Don’t. This recipe needs the icing.
Please don’t send me a barrage of emails and comments telling me that it is barely June, and here I am, cooking with pumpkin as if it were October- For me pumpkin is an all year long ingredient. In fact, I stock up on it at Costco during the holidays while it’s on sale, and then I bake with it all year long.
You will love this recipe. It would be perfect for a tea party, or just to take to a gathering.
Recipe adapted from Cookies and Cups
1 1/4 cups flour
1/2 cup cornstarch
1 1/2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cups room temperature butter
3/4 cups granulated sugar
1/2 cup Libby’s pumpkin
2 cups powdered sugar
2-3 tablespoons milk or cream
Preheat oven to 300°. Lightly grease a 9 inch tart pan.
Mix together flour, cornstarch, pumpkin pie spice, salt, sugar, and cinnamon.
Add butter and pumpkin and mix until well combined.
Press mixture into tart pan and bake for 60-70 minutes, until firm and golden brown.
Let cool for about 10 minutes, and then remove from pan and place on wire rack with foil or parchment paper underneath the rack (for easier clean up)
Mix up your glaze until there are no lumps, and pour over slightly warm shortbread. Serve when cool and glaze has set.