Sometimes I think I'm getting slower and slower off the draw. I mean, really, it's not exactly "pumpkin" season anymore (although I guess that depends on who you talk to...) and yet I had the scent of baking squash with hints of cinnamon, ginger, nutmeg and cloves wafting through my kitchen. And cranberries too! But I think this is what happens when, like me, you have way too much time on your hands (though I did finally write and post a new NEW-trition article), a fully stocked baker's pantry, an internet connection and the sudden realization that after all that careful planning during the holidays you left one person off your list. Oh well - what better excuse to get back into the kitchen and make some melt-in-your-mouth, rather unusual, shortbread cookies?
½ cup shortening
½ cup vegan margarine (I used Becel)
½ cup icing sugar
1 tsp vanilla
1 tbsp maple syrup
2 cups oat flour
1 tbsp pumpkin pie spice
¼ tsp sea salt
1 cup pumpkin puree
½ cup dried cranberries, raisins, dates or mini chocolate chips (optional, I used Craisins)
- Beat the shortening and margarine until creamy.
- Sift in the icing sugar, and add vanilla and maple syrup. Beat until fluffy.
- Add the flour, spice and salt and beat in.
- Beat in pumpkin until a very sticky dough is formed.
- Fold in the cranberries.
- Wrap in plastic and refrigerate 1 hour.
- Preheat oven to 350F and line sheets with parchment or silicone.
- For slice-n-bakes: with lightly floured hands and counter, roll the chilled dough into a thick log. Wrap in plastic wrap and freeze 2 hours. Using a sharp serrated knife, slice into ¼”- thick discs.
- For hand-formed (recommended for cookies with additions): scoop 1 ½-tbsp sized balls of dough and flatten between your palms to ¼” thick.
- For both: bake 18-20 minutes. Cool 10 minutes on the sheets before carefully removing to a wire rack to cool completely.
Calories: 92.5Total Fat: 6.6 g
Cholesterol: 0.0 mg
Sodium: 44.5 mg
Total Carbs: 8.2 g
Dietary Fiber: 0.8 g
Protein: 0.8 g