and chill.
Allow Butter Shortbread Cookie Dough to soften to room
For Pecan Shortbread Cookie Crust: Mix all ingredients. Press
set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
If using fresh pumpkin the original recipe states: Bring a large pot
TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven
ell combined. Pour into cooled cookie crust. Cover crust edges with
dditions of dry ingredients and pumpkin; mix well after each addition
Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan; set aside.
Make crust:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust at 350\u00b0 F for 20-25 minutes, or until golden brown.
Allow the crust to cool completely.
In a ...
In a bowl, combine 1/4 cup of sugar and flour; cut in butter until mixture resembles coarse crumbs.
Press into ungreased 13x9 baking pan.
In a bowl, combine eggs, pumpkin, salt, spices and 1 1/2 c sugar.
Stir in milk and pour over crust.
Bake at 425\u00b0 for 15 minutes.
Reduce heat to 350\u00b0 and bake for 50 to 55 minutes more or until filling is set.
Cool on wire rack, then cover and refrigerate.
Cut into squares and top with whipped cream.
Cut pumpkin in half and remove seeds.
To prepare fresh pumpkin for this recipe and other recipes, follow this
Prepare a cookie sheet by covering it with
br>Beat cream cheese and pumpkin together until smooth.
Add
Cookies:
Preheat oven 350F. Grease cookie sheets.
Mix until well blended.
Drop by round spoonfuls onto greased cookie sheet.
Bake 18-20 mins. Cool.
Icing:
Cream all ingredients until smooth
Place the shortbread cookies side by side on an ungreased cookie sheet
eparate medium-large bowl combine pumpkin puree, maple syrup, orange juice
Beat the eggs, brown sugar, pumpkin, 1 teaspoon vanilla extract, and
Make crust:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust at 350\u00b0 F for 20-25 minutes, or until golden brown.
Allow the crust to cool completely.
Make cheesecake:
Using an electric mixer, beat the cream cheese until light and smooth.
Add the mascarpone cheese and sugar and continue to ...
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.
In a bowl, combine 1/4 cup sugar and flour.
Cut in butter until the mixture resembles course crumbs.
Press into an ungreased 13' x 9\" x 2\" baking pan.
In a bowl combine, the eggs, pumpkin, salt, spices and remaining sugar.
Stir in milk.
Pour over crust.
Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees.
Bake 50-55 minutes longer or until filling is set.
Cool on a wire rack.
Cover and refrigerate overnight.
Cut into squares.
Top with whipped cream and sprinkle with cinnamon if desired.