How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Spicy Chocolate Shortbread

A touch of ground cocoa-chile blend adds a gentle spicy-warmth to these glazed shortbread cookies.

2.5 by 2 people
Rate me!
  • Yields: about 24 cookies
  • Prep: 25 mins
  • Bake: 20 mins 325°F

Spicy Chocolate Shortbread



  1. Preheat oven to 325 degrees F. In a medium bowl stir together flour, sugar, cocoa powder, cocoa-chile blend, and cinnamon. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Knead dough until smooth; shape dough into a ball.
  2. On a lightly floured surface, roll dough until 1/2 inch thick. Using a 1-1/2- to 2-inch star-shape cookie cutter, cut out dough. Place cutouts 2 inches apart on an ungreased large cookie sheet.
  3. Bake for 20 to 25 minutes or just until cookies are firm in the center. Transfer cookies to a wire rack; cool. Drizzle cookies with Chocolate Glaze. Let stand until glaze sets.

From the Test Kitchen

To Store:

Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Chocolate Glaze



  1. In a medium bowl stir together powdered sugar, unsweetened cocoa powder, and, if desired, ground cocoa-chile blend. Stir in butter and milk. If necessary, add additional milk until mixture reaches drizzling consistency.

Nutrition Facts (Spicy Chocolate Shortbread)

    Per serving:
  • 81 kcal cal.,
  • 4 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 11 mg chol.,
  • 36 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 5 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...