The holidays are a time for indulging in your favorite treats. Most of all, it’s the perfect opportunity to share your favorite foods and treats with friends and family. The sentiment of the season inspired me to start my holiday baking by whipping up a batch of rich, buttery shortbread squares. In keeping with the flavors of the season, I decided to incorporate a bit of pumpkin (one of my favorite seasonal flavors!). The pumpkin flavor is very subtle, but adds a lovely little undertone of something special. Be sure to add a splash of Torani Pumpkin Pie-flavored syrup (used in the recipe below) to infuse a hint of pumpkin into your coffee, too, then dunk the shortbread for the perfect morning nibble!
1 cup (two sticks) unsalted butter, softened
½ cup sugar
2 cups all-purpose flour
1 Tbsp. Torani Pumpkin Pie syrup
1 Tbsp. vanilla extract
1 Tsp. pumpkin pie spice
In a large bowl, cream butter and sugar until light and fluffy. Add the syrup, vanilla extract and pumpkin pie spice. Mix until well combined and dough pulls off the sides of the bowl.
Press dough into a greased 9-inch square pan. Bake at 325 degrees for 30-35 minutes or until lightly golden. Cool for 10 minutes before removing from pan to cool on wire rack. Cut into squares. Dust with confectioners’ sugar.