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- user reviews (6)
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1
cup butter, softened
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1/2
cup packed brown sugar
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1/2
teaspoon apple pie spice or pumpkin pie spice
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1/8
teaspoon salt
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2 1/4
cups all-purpose flour
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Nonstick cooking spray
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Granulated sugar
1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, apple pie spice, and salt. Beat until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheet. Coat the bottom of a cookie stamp with nonstick cooking spray and dip the stamp in granulated sugar. Flatten each ball of dough, imprinting the pattern.
3. Bake in the preheated oven for 12 to 15 minutes or until lightly browned. Transfer cookies to a wire rack; let cool. Makes about 36 cookies.
- Storage To Store:Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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I did not have apple or pumpkin pie spice so I substituted Garam Masala with great results! I doubled the spices after tasting the butter, sugar spice mixture. These were very light and buttery and as this is my first attempt at a shortbread cookie I would say this is an easy and fabulous recipe since the taste could be customized with a change of spices!
12/14/2011 02:33:24 AM Report AbuseThese were yummy! I'm not a huge shortbread fan, but I really enjoyed these! I actually rolled the dough out and used a small cookie cutter, and got about 110 cookies out of this recipe! I'm going to make these for my Christmas cookie tins....great small filler cookies! I did add a little vanilla to the cookie dough, and doubled the pumpkin spice.
11/12/2011 04:18:28 PM Report AbuseI love shortbread cookies and the spices added a great flavor.
9/17/2011 07:52:29 AM Report Abuseflaky and light but not enough flavor even after I doubled the pumpkin spice amount then I sprinkled mine with cinamon sugar
12/7/2010 05:25:32 PM Report AbuseI think this is the recipe I have been searching for that I lost many many moves ago as a Canadian military wife.A friend sent us some short bread cookies along with the recipe.Thos short, I forgot the amounts.The difference is dark brown demarrara not golden type. This makes the difference as the dark brown contains more molasses.I look forward to making these this holiday season.
10/18/2010 12:55:45 PM Report Abuse