So yeah, the hurricane came.
We are safe, but have no power…
Which was basically what we all knew would happen.
Living like a pioneer or an Amish person doesn’t jive with my inner 21 Century self, I have discovered.
And my kid asked me, as we sat in the dark at 7:30 pm last night, if this is what is was like in the 1980’s.
So, maybe I should get out a few history books while we have no tv or internet to keep us occupied…
Luckily, though, I made this Pumpkin Shortbread last week.
And it totally seems pioneer-y, doesn’t it?
Maybe Pioneer-y circa 1982.
It comes together quickly…just whisk the dry ingredients together. You could also sift them, but I am incredibly lazy and the whisk was closer.
It will look a little like this…
Spread it in a greased tart pan…I used my off-set spatula to help me smooth it nicely.
And just bake it up, for about an hour or so…
And I highly suggest you pour glaze all over the top.
You really should.
Let the glaze drip over the edges and set up…
And slice it into wedges.
- 1¼ cups flour
- ½ cup cornstarch
- 1½ tsp pumpkin pie spice
- ½ tsp salt
- ¾ cup butter, room temperature
- ¾ cup powdered sugar
- ½ cup pumpkin
- 2 cups powdered sugar
- 2 - 3 Tbsp milk
- Preheat oven to 300°
- Spray a 9" tart pan with nonstick spray.
- In a bowl whisk together flour, pumpkin pie spice, cornstarch and salt. Set aside.
- In stand mixer beat butter and powdered sugar until smooth. Add in pumpkin and beat until combined.
- Turn mixer to low and ad in dry ingredients until just incorporated.
- Spread dough into prepared pan. I used an off-set spatula to smooth the top.
- Bake for 60-70 minutes until form and golden brown.
- Let cool in pan for 5-10 minutes and then remove from pan and transfer to a wire rack. (I lined the counter under the wire rack with wax paper to prevent from dripping on the counter and an easier clean up)
- Mix up you glaze in a bowl and stir until there are no lumps. Pour desired amount of glaze on top of shortbread. Let glaze set and eat immediately.
Adapted from Libby's