Yes, it has been awhile since I posted. Not sure why… so no excuses or explanations, just a simple “Hello” I am BACK. Yesterday was Halloween, and one of my long time traditions is to bake shortbread cookies, using shapes for the season or day. My mama used to bake cookies for various special days (Valentine’s Day, Christmas etc etc) and I like to make these to honor her love of baking and passing that on. FACT!! I ♥ shortbread!! Yesterday when the cookies were baking, the fragrance in our kitchen was heavenly!
About 12 years ago, I transitioned to using spelt flour. While it is not gluten free, it is better than white processed and I have to say I have mastered baking with spelt. About 3 years ago, I started toying with gluten free products for baking. One cookbook that I found handy is the “Gluten Free Girl”(Shauna James Ahern)… and most recently, there is a wonderful cookbook out (actually she has two now) “The Healthy Gluten Free Life” (Tammy Credicott).
That all said - this recipe is for Darlene. AND it can be adapted /turned into gluten free. My theory is … play with the recipe, if you are a baker, and see what works best for you. One of my favorite quotes of Julia Child “there is no such thing as a mistake in the kitchen!” To give credit where credit is due, my recipe is an adaptation from the Joy of Cooking, one of my standard “go-to” cookbooks for ideas and more.
Pumpkin Shortbread Cookies - makes approx. 2 dozen
Ingredients
1/ 2 cup butter, unsalted preferable @ room temp
½ cup coconut oil @ room temp
2 cups flour (spelt, gluten free etc)
½ cup powdered sugar
¼ teaspoon salt
Sift the flour/ sugar together
1 Tablespoon of pureed pumpkin
1 Tablespoon of yogurt (I used vanilla flavored yesterday)
Sparkling sugar for decorating
Sea salt
Directions
Cream the butter and then add the coconut oil to the butter.
Cream the two together
Add the sifted flour/powdered sugar and salt to the creamed mixture
Add in the pumpkin /yogurt to the mixture
The dough is ready when it pulls away from the sides and forms a ball
To roll into cookies - divide the dough in half. It is important to make sure to sprinkle flour on the pastry cloth (frequently) as this dough is fragile, breaks and is hard to work. IT IS WELL WORTH THE EFFORT!!!
Gently roll out the dough using your favorite shape cutter; place cookies on a parchment lined cookie sheet. If desired sprinkle with “bakers decorator sugar” (I use India Tree brand). Yesterday’s cookies had a ULTRA light smattering of coarse sea salt as well.
Bake for 25 minutes - rotate pans after the first 15. Cool and remove.
Notes for the gluten free bakers. As the "glue" is missing, I have found that extra moisture works well to help bind the product together. This is something you will have to play with!
Last, but not least, as Julia would say….. “Bon Appetit”
