Pumpkin Shortbread

Here's a shortbread for autumn you're going to love with your cup of tea or coffee; these are great little dunkers. (Milk would work too.) Not too sweet, but with lovely pumpkin flavor and and nicely crisp. Your family might like them sweeter, so before you cut, glaze the whole thing with confectioners sugar mixed with milk (or eggnog!), or serve them with ice cream. I like them simple and elegant with just a sprinkling of confectioners sugar.
Spicy fragrance from your oven and an uncomplicated recipe for a perfect fall treat: a pumpkin spiced shortbread cookie. Win-win.

Pumpkin Shortbread
From Libby's

Ingredients:
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
2/3 cup powdered sugar
1/3 to 1/2 cup pumpkin puree (use 1/2 cup for a softer shortbread)
2 teaspoons sparkling or granulated sugar

Method:
Preheat oven to 300° F. Spray bottom of 9-inch fluted tart pan with removable bottom with nonstick cooking spray. (I used a square tart pan)

Combine flour, cornstarch, pumpkin pie spice and salt in small bowl.
Beat butter and powdered sugar in large mixer bowl until creamy. Beat in pumpkin until combined. Add flour mixture and mix until just incorporated. Spread dough into prepared pan; smooth top.

Bake for 80 minutes or until firm and golden brown. Cool for about 10 minutes; remove side from pan. When cool, sprinkle with confectioners sugar. Use a serrated knife to cut into wedges. (Or squares)