Pumpkin Cookies

Pumpkin Nut Cookies

• 1/2 cup butter
• 1 cup granulated white sugar
• 2 large eggs, beaten
• 1 cup solid packed pumpkin puree
• 2 cups sifted all-purpose flour
• 4 tsp baking powder
• 1 tsp salt
• 2-1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 cup chopped walnuts 

1. Preheat oven to 350 degrees F.
2. Cream butter until light and fluffy.
3. Add sugar gradually, mix in.
4. Combine beaten eggs and pumpkin in a separate bowl.
5. In another bowl, sift flour, baking powder, salt and spices.
6. Add pumpkin egg mixture to butter and sugar mixture, beat well.
7. Add dry ingredients until well blended.
8. Stir in nuts.
9. Drop on greased cookie sheets, bake 15 minutes at 350 degrees.

Pumpkin Shortbread Cut-outs

• 1 cup salted butter
• 1/3 cup light brown sugar
• 1/3 cup honey
• 1 tsp pumpkin spice
• 1/4 tsp. salt
• 2-1/2 cups sifted all-purpose white flour

Chocolate Dip Option:

• 1 cup semisweet chocolate chips
• 2 tsp butter
• chopped nuts, coarse sugar, or candy sprinkles (also optional)

1. Let butter stand on counter until it reaches room temperature.
2. Cream 1 cup butter and 1/3 cup brown sugar together in a mixer until light and fluffy, about 5 minutes.
3. Mix in 1/3 cup honey.
4. Sift together 2-1/4 cups flour, 1 tsp pumpkin spice and 1/4 tsp. salt.
5. Add flour mixture to butter mixture 1/2 cup at a time, mixing after each addition.
6. Wrap cookie dough in plastic wrap and chill in the refrigerator 30 minutes or more.
7. Preheat oven to 325 degrees F.
8. Line a cookie sheet with parchment paper.
9. Use remaining flour to sprinkle on another sheet of parchment paper.
10. Roll out cookie dough on the floured paper, 1/2 inch thick.
11. Use a round cookie cutter (or cut dough in shapes).
12. Use a spatula to transfer cut-out cookies to the parchment-lined baking sheet.
13. Gather dough scraps and roll again until all dough is used, using another cookie sheet if you have one.
14. Bake cookies in preheated 325 degree oven until lightly golden, 14-16 minutes.
15. Remove from oven, cool on pan 2 minutes, then use a spatula to transfer cookies to a cooling rack to finish cooling. 
16. In a microwavable bowl, dab 2 tsp. butter on 1 cup chocolate chips and microwave until just melted, about 1-1/2 minutes. Stir.
17. Drizzle chocolate on the cookies or dip an edge of each cookie into the chocolate.
18. Chocolate can be sprinkled with ground nuts or coarse sugar or candy sprinkles.

Shortbread Cookies

Cherry-Topped Whipped Shortbread

Granny, my mother's grandmother, made cherry-topped shortbread cookies at Christmas. I remember her bringing a plate of them to our house in the 1960's.

• 1 cup butter, softened
• 1-3/4 cups all-purpose flour
• 1/2 cup icing sugar, sifted
• 1/4 tsp pure vanilla extract
• pinch of salt
• red glace cherries, halved

Cream butter until fluffy, about 5 minutes.

Beat in flour, sugar, vanilla, salt.

Mix until dough is well-blended and smooth.

Shape into 34 inch balls.

Place on ungreased baking sheets.

Flatten slightly with floured fork.

Press cherry piece into centre of each.

Bake in preheated 350 degree F oven 10-14 minutes or until edges are slightly golden.

Cool on racks.

Scottish Squares

Makes 2 dozen cookies.

2 cups all-purpose flour
3/4 cups icing sugar
1/3 cup rice flour (or see chocolate variation below)
3/4 tsp salt
1 cup cold unsalted butter, cubed

Preheat oven to 300F.
Line a 9x13 inch non-stick metal pan with parchment, with overhanging edges.

Combine flour, icing sugar, rice flour, salt.
Add cubed butter, combine till dough just comes together, is still crumbly.
Press dough over bottom of parchment-lined pan. Smooth top.
Score surface into 24 squares.
Prick dough all over with fork.
Bake in centre of oven till just golden, 25-30 min.
Cut shortbread into squares while still hot.
Remove parchment and place on cooling rack.
Keeps in airtight container at room temperature several weeks.

Variations

Chocolate Chunk: Push a piece of good milk chocolate into each scored square before baking.

Chocolate:  Substitute 3 Tbsp cocoa powder AND 3 Tbsp rice flour for the 1/3 cup rice flour.

Lemon: Stir 1 Tbsp lemon zest into flour mixture. After baking, cool, then whisk 3/4 cup sifted icing sugar with 3 Tbsp lemon juice till smooth and lightly brush over cooled cookies, over a cooling rack. Excess icing drips through the rack (put something below). Let stand 1 hour or till dry.

Shortbread Rectangles, Rounds or Wedges

A Christmas 2014 recipe from Canadian Living magazine food specialist Irene Fong.

Makes 24 crisp, buttery cookies with a buttery pale colour.

• 1 cup unsalted butter, softened
• 3/4 cup icing sugar
• 1/2 tsp vanilla
• 1/4 tsp salt
• 2 cups all-purpose flour
• 2 tsp granulated white sugar

In stand mixer with paddle attachment or a bowl with a wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy.

Stir in flour just until combined.

Make Ahead: Store dough in airtight container for up to 1 week or freeze for up to 1 month.

 Rectangles:

Press dough into parchment paper-lined 9-inch (2.5 L) square cake pan.

Using palm of hand, flatten to make surface smooth and even.

Sprinkle with granulated sugar.

Using knife, score surface of dough into 24 rectangles.

Prick each cookie several times with a fork.

Refrigerate until firm, about 30 minutes.

Bake in preheated 300 degree F oven until firm and pale golden, about 55 minutes.

Let cool for 5 minutes; cut through score lines.

Let cool completely in pan.

Rounds:

On lightly floured work surface, roll out dough to 1/3 inch (8 mm) thickness.

Using 2-inch (5 cm) round cookie cutter, cut out shapes.

Arrange, 1 inch (2.5 cm) apart, on parchment paper-lined baking sheets.

Sprinkle with granulated sugar.

Refrigerate until firm, about 30 minutes.

Bake, 1 sheet at a time, in 300 degrees F (150 degrees C) oven until firm and pale golden, about 20 minutes.

Wedges:

Press dough into parchment paper-lined 8-inch (1.2L round cake pan.

Using palm of hand, flatten to make surface smooth and even.

Sprinkle with granulated sugar.

Using knife, score surface of dough into 16 wedges.

Continue as above.

Phipps' Chocolate Chunk Shortbread

Phipps is a Toronto bakery and cafe. 

This recipe makes about 72 cookies.

It was printed in the Toronto Star back when Marion Kane was the food editor. On the back of the recipe clipping is an ad for the long-gone Knob Hill Farms grocery store.

• 2-1/2 cups all purpose flour
• 2 cups butter, softened
• 1 cup instant dissolving (fruit/berry) sugar
• 8 oz good quality milk chocolate, cut in chunks

Spread 1-1/2 cups of the all-purpose flour on a baking sheet.

Place under the broiler 4 to 5 inches from heat.

With oven door open, roast flour about 7 minutes or until medium brown, turning flour with a spatula every minute.

Remove from oven and let cool to room temperature.

In bowl, beat butter with sugar until light and fluffy.

Sift together rice flour, roasted flour and remaining all-purpose flour.

Stir vigorously into butter mixture until blended.

Refrigerate 1 hour.

Stir in chocolate chunks.

Roll dough into 1-1/4 inch balls.

Place on baking sheet, about 2 inches apart.

Flatten slightly.

Bake in 275 degree F oven until light golden, about 50 minutes.

Let cool on baking sheet on rack.

My note:  Browning the flour under the broiler, turning every minute, was awkward, the flour didn't brown evenly, and the broiler was hot! Next time I'll try roasting the flour (at 350 degrees) or whisking the flour in a pan over medium-high heat on the stove (this is supposed to take about 6-7 minutes). 

Toasting the flour is supposed to make the cookie dough safe to eat raw, but since not all the flour in this recipe is toasted, no eating the cookies till baked.

Cookie Cutter Shortbread

• 1 lb. butter, softened
• 1 cup icing sugar
• 1/4 tsp real vanilla extract
• 3 cups all-purpose flour

Cream butter in mixer 5 minutes.

Add icing sugar and vanilla, mix 5 minutes.

Mix in flour 1 cup at a time.

Wrap dough and chill 1 hour or more.

Divide into 3 portions.

Gently roll out 1 portion at a time on parchment paper or a well-floured board.

Cut into shapes with cookie cutters.

Roll out scraps with  next portion of dough.

Place on greased cookie sheets or parchment on cookie sheets and bake in preheated 325 degree oven until lightly browned.

Time will depend on thinness of cookies.

Crisp Shortbread Cut-Outs

From a 2014 issue of Chatelaine magazine.

• 3 cups all-purpose flour
• 1/2 tsp salt
• 1-1/2 cups unsalted butter at room temperature
• 3/4 cups granulated white sugar

Preheat oven to 350 degrees F.

Position racks in top and bottom thirds of oven.

Line 2 baking sheets with parchment paper.

Stir flour with salt in a medium bowl.

Beat butter with sugar in a large bowl, using a wooden spoon, until smooth, 1 minute.

Gradually stir in half of flour mixture, until just combined.

Add remaining flour  mixture, kneading with your hands until dough forms a ball.

Roll out dough on a floured counter until 1/4 inch thick.

Cut out cookies with various shapes of cookie cutters.

Arrange on prepared sheets 2 inches apart. Cookies spread as they bake.

Bake in preheated oven until edges are lightly golden.

Oatmeal Shortbread

• 1 cup butter
• 1/2 cup brown sugar
• 1 tsp. vanilla
• 1 cup flour
• 1/2 tsp. baking soda
• 2 cups fine ground oatmeal

1. Cream butter, sugar and vanilla.
2. In a separate bowl, mix together flour, baking soda and oatmeal.
3. If you only have larger flake oatmeal, grind in a blender or food processor before adding to flour mixture.
4. Add dry ingredients to the butter mixture, mix in.
5. Form cookie batter into a roll, wrap with wax paper, chill.
6. When dough is cold, slice into rounds.
7. Place on greased cookie sheets.
8. Bake at 350 degrees till cookies are slightly golden.

Jam-Filled Shortbread Cookies

These cookies are best with a filling of homemade raspberry jam but you can use whatever fruit jam you have. You can also make these with a hazelnut filling like Nutella.

• 1 cup butter
• 1/2 cup white granulated sugar
• 1/2 cup brown sugar
• 2 egg yolks
• 3 tbsps milk
• 2 tsps real vanilla extract
• 2-3/4 cups sifted all-purpose flour
• 2 tbsps cream of tartar
• 1 tbsp baking soda
• 1/2 tsp salt
• 1/2 cup raspberry preserves
• icing sugar (optional)

1. Cream butter and sugar.
2. Beat in egg yolk, milk, and vanilla.
3. In a separate bowl, sift together flour, cream of tartar, baking soda, and salt.
4. Gradually add dry ingredients to butter mixture, mixing after each addition.
5. Shape cookie dough into a round.
6. Place dough in bowl and cover with plastic wrap.
7. Chill cookie dough in fridge one hour.
8. Preheat oven to 350 degrees F.
9. Cut dough in half.
10. Flour a rolling pin.
11. Roll out half the dough on lightly floured parchment paper to 1/8" thick.
12. Cut dough into rounds with a 2" round cookie cutter.
13. Place rounds on an ungreased cookie sheet.
14. Spoon 1/2 tsp raspberry preserves in the center of each round.
15. Roll out the remaining half of the dough to 1/8" thick.
16. Cut dough into rounds with the same cookie cutter.
17. This time, cut a small hole in the center of each round.
18. You can use any small round object to do this: a plastic water bottle cap, or the screw-on cap to a pastry bag.
19. Top each jam-topped round with a cut-out round.
20. Pinch to seal the edges.
21. Bake in preheated 350 degree F oven 10-12 minutes.
22. Place the parchment paper underneath a cooling rack.
23. Remove baked cookies from oven.
24. Carefully move cookies from the hot cookie sheet to the cooling rack. 
25. When cookies are cool, dust with icing sugar. Store in a paper lined cookie tin with a tight lid.

Makes about 3-1/2 dozen cookies.

Granny's Christmas Cookies

Cookie Cutter Shortbread

• 1 lb. butter, softened
• 1 cup icing sugar
• 1/4 tsp. real vanilla extract
• 3 cups flour

1. Cream butter, icing sugar and vanilla.
2. Add flour 1 cup at a time.
3. Wrap dough and chill 1 hour or more.
4. Divide into 3 portions.
5. Roll out 1 portion at a time on a well-floured board.
6. Roll gently. Cut into shapes with cookie cutters.
7. Place on greased cookie sheet and bake at 325 degrees until lightly browned.
8. Time will depend on how thinly you have rolled out the cookies.

Cherry-Topped Whipped Shortbread

Makes 4 dozen.

Granny (Marilyn's grandmother, Isabel) always topped these cookies with a cherry.

The Chocolate Chunk variation of this classic recipe is from former Toronto Star recipe tester Vicki Burns's mother, Fran.

• 1 cup butter, softened
• 1-3/4 cups all-purpose flour
• 1/2 cup icing sugar, sifted
• 1/4 tsp pure vanilla extract
• pinch salt
• red glace cherries, halved

1. In mixer bowl, cream butter until fluffy (5 minutes).
2. Beat in flour, sugar, vanilla, salt.
3. Beat until dough is well-blended and smooth.
4. Shape into 3/4 inch balls.
5. Place on ungreased baking sheets.
6. Slightly flatten with floured fork.
7. Press cherry piece into centre of each.
8. Bake in preheated 350 degree oven 10-14 minutes or until edges are lightly golden.
9. Cool on racks.

Chocolate Chunk Variation: 

Before baking, stir 1-1/2 cups semi-sweet chocolate chunks or chips into the dough.

Roll the dough into 1-1/4 inch balls, press lightly with fork.

Bake as above.

Nan's Cookie-Cutter Shortbread

• 1 cup butter
• 1/2 cup icing sugar
• 1/2 tsp salt
• 1/8 tsp. nutmeg
• 1 egg yolk
• 2 cups pre-sifted bread flour

1. Leave butter on the counter until it's soft, at room temperature.
2. With a wooden spoon, stir in sugar, salt, nutmeg and egg yolk.
3. Add flour a little at a time.
4. Dough will be stiff to stir with the spoon.
5. Turn onto a floured board and knead lightly to draw in all the flour, just until the dough just begins to crack.
6. With a wooden rolling pin, roll out the dough to 1/4" thick.
7. Cut into shapes with a cookie cutter.
8. Place on an ungreased baking sheet.
9. Bake in preheated 350 degree F oven for 10 minutes.

Shortbread Bars

One of Mom's recipes.

Preheat your oven to 350 degrees. Grease a 15 x 12 inch cookie sheet.

• 1 cup sugar
• 1 lb. softened butter
• 3-1/2 cups all purpose flour
• 1 cup rice flour
• sugar for sprinkling

1. Blend 1 cup sugar till fine, 1/4 cup at a time, in a blender.
2. Add fine sugar gradually to 1 lb. softened butter in mixer.
3. Cream butter and sugar until fluffy, at least 4 minutes.
4. In a separate bowl, ombine 3-1/2 cups flour with 1 c. rice flour.
5. Spoon flour into butter mixture in small portions, mix.
6. Turn shortbread dough out onto a lightly floured board.
7. Knead until smooth.
8. Pat dough onto a 15 x 12" cookie sheet and score into slim bars (fingers) with a sharp knife.
9. Sprinkle with 2 tsp sugar.
10. Bake 10 min. at 350 degrees. Then lower oven temperature to 300 degrees.
11. Bake 30-40 minutes more or till golden. (Watch them at the end!)