Pumpkin Shortbread Cookies

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Ingredients

• 4 tablespoons (2 ounces) unsalted butter, very soft
• 3 tablespoons sugar
• 2 tablespoons pumpkin puree
• 1/8 teaspoon cinnamon
• pinch of freshly grated nutmeg
• 1/2 cup plus 3 tablespoons flour
• 6 pecan halves
• 2 teaspoons maple syrup

Instructions

1. In a medium bowl, stir together the butter, pumpkin puree, sugar and spices. Stir this mixture together very well with a spatula.
2. Add half of the flour and fold it into the dough. Add the remaining half and fold it in until blended.
3. Place the dough on a large sheet of wax or parchment paper and roll it into a fat log about 3” long. Wrap it in plastic wrap and chill for at least 6 hours, or overnight.
4. When ready to bake, preheat the oven to 350°. Slice the log into 1/2” slices and place the slices on a cookie sheet lined with parchment or a silicone mat. (You should get 6 thick cookies from the dough).
5. Press a pecan half into the center of each cookie gently. Bake for 15-17 minutes, until cookies appear done and the bottom of the cookies are beginning to brown. Before serving, brush the pecans with the maple syrup.