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A shortbread crust topped with moist pumpkin pie filling and white chocolate! Divine.
In a large bowl using a mixer, cream butter and sugar until smooth. Add egg and vanilla and mix to combine. Mix in flour, baking powder and salt and beat until no dry spots remain. The dough will be stiff and possibly crumbly.
Scoop dough by the tablespoon and roll into smooth balls. Place on parchment paper or Silpat-lined cookie sheets a few inches apart.
Using a few fingers, press lightly on the top of each ball to flatten slightly. With the back of a teaspoon or measuring spoon, make an indentation in the top of each ball.
Place unbaked cookies into the fridge and let them chill for 15 minutes.
Make filling by combining all of the filling ingredients and mixing until smooth. Preheat oven to 350°F.
Remove chilled dough from fridge and spoon heaping 1/2 teaspoonfuls of the filling into each cookie.
Bake for 12-15 minutes. When done, the bottom of the cookie will be lightly browned and the filling set. Remove from the oven and let them cool and drizzle with melted white chocolate.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!