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this month's recipe:

Pumpkin Shortbread



Recipe Author: Scott Cioe, Executive Pastry Chef, The Back Room at Park Hyatt New York

Photo Credit: Park Hyatt New York


  • 1 ½ cups (150g) all-purpose flour
  • ¾ cup plus 1 Tbsp. (75g) cake flour
  •  cup (150g) butter, softened
  • ½ cup plus 1 Tbsp. (75g) confectioner’s sugar
  • ¼ tsp. (2g) salt
  • 2 Tbsp. (30g) freeze-dried pumpkin powder


1.  In a mixer with a paddle attachment, cream butter, confectioner's sugar and salt on medium speed until combined. Add remaining ingredients and mix on low speed just until it becomes a dough
2.  Place dough in between two pieces of parchment paper. Roll out dough evenly to about ¼" thickness.
3.  Cut out desired cookie shapes and refrigerate for 30 minutes.
4.  Remove from refrigerator and bake at 325°F for 12-14 minutes until light color is achieved.
5.  Let cool at room temperature and enjoy.