Pumpkin-Spiced Shortbread with Apple Cider Buttercream

Name: Pumpkin-Spiced Shortbread with Apple Cider Buttercream
Prep time: 3 h 18 min
Cook time: 3 h 18 min
Yield: 1 serving
Ingredients: For the Pumpkin-Spiced Shortbread:; 1 cup butter; ¾ cup powdered sugar; 1 ½ cups all-purpose flour; ½ cup corn starch; 2 teaspoons pumpkin pie spice; ½ teaspoon salt; 1 ½ teaspoons vanilla extract; For the Apple Cider Buttercream:; 1 ½ cups apple cider; ½ cup dark brown sugar; ½ cup butter; 1 pound powdered sugar; 1 teaspoon vanilla extract; 3-4 tablespoons half and half

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Prep Time
3 hrs 18 mins
Cook Time
3 hrs 18 mins
Course
Dessert, Baked Goods

Pumpkin-Spiced Shortbread with Apple Cider Buttercream

Brielle Kelley

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Crisp, buttery shortbread topped with a bright, fresh buttercream flavored with reduced apple cider.

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Ingredients

For the Pumpkin-Spiced Shortbread:
1 cup butter softened
¾ cup powdered sugar
1 ½ cups all-purpose flour
½ cup corn starch
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 ½ teaspoons vanilla extract
For the Apple Cider Buttercream:
1 ½ cups apple cider
½ cup dark brown sugar
½ cup butter at room temperature
1 pound powdered sugar about 4 ½ cups
1 teaspoon vanilla extract
3-4 tablespoons half and half

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Instructions

Beat butter until smooth and fluffy, about 2 minutes. Add sugar and beat for another minute.
Add flour, corn starch, pumpkin pie spice, salt and vanilla. Beat just until incorporated. Don't over beat, but make sure all dry ingredients are incorporated.
Scrape contents of bowl out onto a lightly floured work surface and form into 2 approximately equal size balls. Place each ball of dough onto a sheet of plastic wrap and flatten into a disk. Wrap dough balls completely and place in refrigerator for 30 minutes.
Preheat oven to 325˚F. Line two sheet pans with parchment paper. Set aside.
Remove one ball of dough from refrigerator and place on a lightly floured work surface. Roll out to ¼ inch thickness. Cut out dough as desired and place shapes on prepared sheet pans.
Bake at 325˚F for 14-16 minutes or until pale golden brown. Remove to cooling racks to cool completely before icing. Ice if desired with Apple Cider Buttercream.
For the Apple Cider Buttercream: while cookies are baking, bring apple cider and brown sugar to a boil in a medium-size pot. Reduce to a steady simmer and cook for 20-25 minutes or until syrupy and reduced to ½ cup. Set aside and allow to cool.
Place softened butter and ¼ cup of the cooled, reduced apple cider in the bowl of a stand mixture. Using the wire whisk attachment, whip the butter mixture on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
Reduce speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, add half and half, 1 tablespoon at a time until soft and fluffy, then increase the speed to medium-high, add vanilla and mix until incorporated. Continue to beat for a few minutes until light and fluffy, scraping the bowl as needed.
Frost cookies as desired. To decorate cookies like in pictures, use a Wilton 2D decorating tip. Holding tip perpendicular to one of the cookies, start in center and swirl icing in a circular pattern working towards the outer edges making a complete circle around the cookie. Sprinkle with jimmies or nonpareils, if desired. Repeat with remaining cookies.
Place cookies on a sheet pan lined with parchment paper. Drizzle lightly with apple cider reduction, if desired. Store in an airtight container or freeze and thaw several hours before serving.