|Chocolate Dipped Pumpkin Shortbread|
Three Years Ago: Creamy Cauliflower Soup with Havarti Croutons and Chocolate Cupcakes with Ganache Filling and Buttercream Frosting
Four Years Ago: Pumpkin Granola Bars
Five Years Ago: Mountain Dew Apple Dumplings and Stuffed Acorn Squash
Chocolate Dipped Pumpkin Shortbread
-1 1/4 cups all-purpose flour
-1/2 cup cornstarch
-2 tsp pumpkin pie spice
-1/2 tsp salt
-1 1/2 sticks (3/4 cup) unsalted Kerrygold butter
-2/3 cup powdered sugar
-1/2 cup pumpkin puree
-2 tsp granulated sugar
-dark chocolate almond bark, for dipping
1. Preheat oven to 300F. Spray a 9-inch tart pan with cooking spray and set aside.
2. In a small bowl combine flour, cornstarch, pumpkin pie spice, and salt.
3. Beat butter with powdered sugar in a large mixing bowl for 3 minutes, until creamy. Beat in pumpkin puree until combined. Stir in flour mixture, just until incorporated. Press dough into prepared pan.
4. Bake for 80 minutes or until firm and golden brown (I took mine out closer to 65 minutes). Allow to cool completely on a wire rack. Once cooled, cut into wedges. Melt almond bark and dip shortbread in bark. Allow to cool and harden on sheets of wax paper.
adapted from Very Best Baking