It's Pumpkin Month
And during October we embrace
"All Things Pumpkin"
We make pumpkin bread
Pumpkin cranberry coffeecake
And one of our favorites
Which are perfect when a friend stops by for tea
Shortbread cookies, cut with the pumpkin cutter
And sprinkled with orange sugar
I love the shadows of an Autumn afternoon
in the breakfast room.
3/4 pound butter, at room temperature
1 cup sugar
1 t. vanilla
3 1/2 c. flour
Preheat oven to 350
In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2 inch thick and cut with your favorite cookie cutter. Place the cookies on an ungreased sheet pan and sprinkle with sugar (I prefer colored sugar) Bake for 20 to 25 minutes until the edges begin to brown. Allow to cool to room temperature.
It's Tuesday and I'm sharing my All Things Pumpkin with Sandi at Rose Chintz Cottage for Tea Time Tuesday. And Marty at A Stroll Thru Life for Inspire Me Tuesday.