"A cozy, wintry take on classic shortbread, rich from warming spices and brown sugar, this is a cookie that's at home on a dessert plate and perfect for an afternoon pick-me-up."
200 grams butter
89 grams dark brown sugar
150 grams molasses (Blackstrap or your choice)
2 teaspoons Pumpkin Spice Blend
340 grams all-purpose flour
In a stand mixer fitted with the paddle attachment, beat the butter until it’s smooth.
Add sugar and molasses, then beat until all well combined and like a thick brown sand - which I suppose one could call “mud.” Then add the spice and beat for just 5 seconds, until distributed.
Add the flour in a few part so as not to catch yourself in a cloud and make a mess. Continue beating until the dough comes together - it doesn’t have to be one ball, but should be holding firm.
Press the dough into a disk and either wrap tightly in plastic wrap or place in a tightly sealed Tupperware, ideally with very little air. You can freeze it for up to a few months, or refrigerate for at least 1 hour and up to 24 hours.
When you’re ready to bake, preheat the oven to 350° and have a couple of sheet pans lined with parchment. Roll the dough out between two other sheets of parchment and cut to desired thickness and shape, ideally about 1/16 – 1/4 of an inch thick. They won’t spread, unless something has gone wrong, so place them about an inch apart on the baking tray.
Bake for 10 minutes, let cool, and then dust with powdered sugar.
Yields ~30 cookies, depending on cutter & thickness