Shortbread cookies are such a great thing to make for a party any time of the year because you can make lots of them and freeze the dough so that you have some ready when you need it. These cookies are great to make with kids because it’s fun to cut the dough into fun shapes and decorate them together. 

Makes around 12-15 cookies

Ingredients:

10 Tbs (141g) Soft Unsalted Butter

½ Cup (100g) Granulated Sugar
½ Tsp (2g) Salt

1 Tsp (4g) Chai Spice

2 Tbs (30g) Pumpkin Puree

2 Tsp (8g) Vanilla Extract

1 ½ Cups (180g) All Purpose Flour

Directions:

1.     In a large bowl, cream the butter and sugar together for a couple minutes until light. Add the salt, chai, pumpkin puree, and vanilla and mix until well combined. 

2.     Add the flour, and once the dough comes together, dump it onto a clean floured surface and collect it into a disk. Wrap the disk tightly with plastic wrap and refrigerate for 2 hours. 

3.     Once the dough is chilled, preheat the oven to 350 Degrees F (180C) and line a few cookie sheets with parchment paper. 

4.     Unwrap the dough and place it on a floured surface. Use a rolling pin to roll it out to ½ inch thickness and cut whatever shapes and sizes you desire. Simply re roll and cut the dough until you’ve used it all, or you can make however many cookies you want and freeze the dough for another time, just make sure its in an airtight container as well as wrapped in plastic wrap. 

5.     Bake the cookies for 10 minutes, until light golden brown around the edges, then allow to cool on the pans for 5 minutes before transferring to a rack to cool completely. 

6.     If desired, you can melt some white chocolate and dip portions of the cookies in the chocolate, or even frost them with the frosting of your choice!