These are shortbread cookies with interesting look interesting composition with pumpkin puree. Pumpkin and yeast change the structure of dough and cookies are not so crunchy like classic but it is still shortbread. The nut filling diversifies the taste and texsture. It is lovely and yummy dessert for autumn afternoon. Enjoy!
- ½ cup + 2 tablespoons butter, softened
- 4 oz pumpkin puree
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups + 2 tablespoons all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon active dry yeast
- ¼ teaspoon salt
- 3 tablespoons finely chopped walnuts or pecans
- 3 tablespoons turbinado sugar
In a small bowl mix together filling ingredients and set aside.
In the bowl of a stand mixer place butter, pumpkin puree and sugar and beat until light and fluffy. Mix in egg and vanilla extract. In a separated bowl mix together flour, baking powder, yeast and salt. Add flour mixture to the butter mixture still mixing on medium speed until the dough is smooth. When is ready, remove it from the bowl and divide in two equal parts. Roll each piece onto a floured surface into an 8 x 6 inch rectangle. Sprinkle each rectangle with filling and roll up tightly, jelly roll style, starting with a long side. Wrap in plastic (each separately) and place in the fridge for 1-2 hours.
Preheat oven to 350°F and line a large cookie tray with parchment paper.
Once the rolls are cooled becomes to be stiff and easy to cut. Slice each into 3/8-inch wide slices. Place cookies onto the prepared tray. Bake for 10 minutes until light brown on bottoms. Just after baking they will be still soft and start to be hard when cooling. Cool on a wire rack.
Tags: pecans, pumpkin, walnuts.