Thursday, November 14, 2013 Brown Sugar Shortbread & Pumpkin Butter, Revisited

Today I'm revisiting another Fall favorite from years past! Growing up I thought shortbread was a dry and flavorless cookie in a tin (I made sure to avoid) and then I made it from scratch. It's buttery, and sweet and when made with brown sugar it's even more decadent. It's wonderful by itself but in the Fall I like to top with Apple Butter or Pumpkin Butter. To save some time, Pumkpin Butter can be found in a jar at the grocery but it's easy to make and tastes like Fall (but then again I say that about anything spiced with Cinnamon, Nutmeg, Cloves & Allspice). The Pumpkin Butter needs minimal attention and can simmer on the stove while the Brown Sugar Shortbread is in the oven. They make a lovely pair and are perfect for this time of year.

1 cup Butter, Softened
1 1/4 Cups Brown Sugar
1 tsp Vanilla
2 1/2 Cups Flour

In large mixer bowl, beat Butter and Sugar until creamy. Add Vanilla; then gradually beat in Flour, blending thoroughly. Place dough in baking dish, cover in plastic wrap, and refrigerate at least 1 hour.

Preheat oven to 350 degrees F.

Bake 35-40 minutes or until firm to the touch (press very lightly to test). Let cool before serving. Store in an airtight container.

Pumpkin Butter
29-oz Can Pumpkin Pureé
2 tsp Vanilla
3/4 Cup Apple Juice/Cider
3/4 Cup Brown Sugar*
3 Cinnamon Sticks
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Cloves
1/4 tsp Allspice

*more as needed, to taste

Combine Pureéd Pumpkin, Vanilla, Apple Juice, Spices, Cinnamon Sticks and Sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste.

Happy Baking!

1 comment:

  1. Looks delicious!
    Yea, this tutorial is the best!
    Happy crafting;)



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