Pumpkin Spice Shortbread
1/2 c. butter (no substitutions)
1/4 c. brown sugar
1 c. plus 2 T. flour
1 tsp. pumpkin pie spice
Preheat oven to 300 degrees. Cream butter and sugar using an electric mixer. Gradually stir in flour. When blended, turn out onto a lightly floured surface and knead till smooth, about 3 minutes. I like to use a rolling pin that flattens the dough into a perfect 3/8-inch thickness before cutting out the cookies with various cookie cutters. Place cookies 1 inch apart on ungreased cookie sheet, prick with a fork, and bake for 25 minutes, just until bottoms are beginning to brown. Yields about 20 (2- to 3-inch) cookies.
This recipe was originally shared by Angela McRae on her Tea With Friends blog. She has graciously permitted us to share her recipe here. If you want to see her original post (Angela made fall leaves), follow this Tea With Friends link. Thank you, Angela!
The tea room has been decorated all month with a Halloween theme. These are a few of our 'going batty' decor. The gardens are haunted as well. If you're in the area, stop and stroll the gardens, if you dare!
1 comment:
The bats are adorable! (And thanks for the link!)
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