This mini batch of shortbread cookies were delicious. I split the recipe in half and made some chocolate, and the others pumpkin. Feel free to mix up the flavours according to the season!
INGREDIENTS
½ cup clarified butter, room temp
¼ cup powdered sugar, sifted
Pinch salt
1 ¼ cup flour, or as needed
½ tbsp pumpkin spice
METHOD
Bake at 375 degrees
Cream the ghee and powdered sugar, until white and fluffy
Add the salt and flour, 1 tbsp at a time, until dough forms – slightly sticky
Remove half of the dough, for plain cookies, and add the pumpkin spice to the rest of the dough, for pumpkin cookies
Place each dough in a saran wrap, and place in the fridge for 30 minutes
One disc at time, slice into even squares
Roll each square with your hand until a 1” ball forms
Press a nut into the centre
Bake for 3 – 6 minutes, on a lined baking sheet