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Friday, October 31, 2014

Chocolate Dipped Pumpkin Shortbread

Chocolate Dipped Pumpkin Shortbread | The Sweets Life
Chocolate Dipped Pumpkin Shortbread 

In an attempt to tame my sweet tooth, I am trying to train my body to appreciate sugar more (says the girl who is now posting her THIRD dessert recipe in a row. I promise we eat real food--and I have a savory recipe coming Monday!). Don't get me wrong, desserts--even the super sweet kind--aren't being banished from my house (everything in moderation!), but I am on a mission to reduce sugar where possible, especially since it's already hidden in just about everything. You can usually cut some sugar out of most baked goods recipes and you won't notice a difference. You can also make less sweet desserts, like shortbread! 
Pin ItChocolate Dipped Pumpkin Shortbread | The Sweets Life
The star ingredient in shortbread is butter, not sugar. Again, everything in moderation...and it's always worth it for this buttery dessert. I was sent some Kerrygold coupons via my partnership with Cooking Light and while I love their cheese, my mind immediately went to butter and to shortbread! When you're making shortbread you want good butter, since that's the dominant flavor, and I knew Kerrygold wouldn't lead me astray. I couldn't resist a fall twist, hence the pumpkin, and while good, it just didn't seem complete...until dipped in chocolate! The pumpkin makes the cookie a little softer than a traditional shortbread, so reduce to 1/3 a cup if you want something a bit crunchier. These are the perfect treat to eat with some coffee. Given that today is Halloween and excessive sugar is EVERYWHERE, whip up something to balance (?!) all that sugar--this shortbread won't disappoint!
Chocolate Dipped Pumpkin Shortbread | The Sweets Life
Note--this post is not sponsored. I was sent coupons, but opted to post and share based on my own experiences. 

One Year Ago: Monster Marshmallow Treats
Two Years Ago: French Apple Galette and Slow Cooker Applesauce
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

Printer-Friendly Recipe
-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