Pumpkin-Shaped Butter Cookies
Ingredients
- 2 sticks unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup almond meal
- 2 cups flour
- 1 cup pumpkin puree
- 2 tsp cinnamon powder
- 1 tbsp vanilla extract
- 1 tsp salt
- Pumpkin seeds for the stem
Preparation
Beat the softened butter until it becomes fluffy. Gradually add powdered sugar, continuing to beat until the mixture is soft and fluffy.
Add the pumpkin puree and beat thoroughly until all ingredients are well combined.
Mix in the vanilla extract.
Add cinnamon and salt, and mix well.
Gradually incorporate almond meal, continuing to beat at low speed until all ingredients are well combined.
Add the plain flour in three portions, beating on low speed. Avoid overmixing the cookie dough.
Wrap the dough in cling film and refrigerate for at least 30 minutes.
Preheat the oven to 175°C.
Divide the dough into equal portions.
To shape the cookies into pumpkins, roll a portion of the dough, make slits on the sides with a butter knife, and press a pumpkin seed in the center. Repeat for all portions.
Place the pumpkin-shaped cookies about 1 inch apart on a baking tray lined with parchment paper.
Bake for 15 to 20 minutes until the cookies turn golden and firm on the outside.
