Halloween Shortbread Cookies

Pumpkin-shaped Halloween Italian Shortbread Cookies recipe on black background next to half pumpkin

Course: Dessert

Cuisine: Italian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 116kcal

Author: Andrea Soranidis

These Italian shortbread cookies are super sweet and aromatic, buttery, extremely crumbly, light and airy, and all dressed up to celebrate the spookiest night of the year!

Print Recipe

Metric - US Customary

Ingredients

500 g all purpose flour
250 g extra cold butter cut into small cubes
200 g confectioner sugar
4 egg yolks

Flavorings (optional):

zest of 1 lemon
zest of 1 orange
1 teaspoon pumpkin spice

To decorate:

organic orange food gel
dark chocolate melted

Instructions

Preheat oven to 360F/180C/160C fan.
In a food processor, blend flour and cold butter until you have a sandy fine texture, about 30 sec.
Arrange the mixture on a work surface (or a large bowl).
Add the confectioner sugar and any flavoring if using. Make a hole in the middle of the mixture and fold in the egg yolks.
Work very quickly all the ingredients until you have a even dough.
Refrigerate the dough for 5 min if it becomes too warm and sticky to roll.
Roll the dough between two sheets of parchment paper, about ½ inch thick.
Cut into rounds or using your favorite cookie cutters.
Place the cookies on a baking tray covered with parchment and place in the refrigerator for about 5 mins. This will firm up the dough so the cookies won't lose their shape while baking.
Bake for 10 mins until fragrant and lightly golden. Remove from the tray and allow to cool.
Decorate with food gel and dark chocolate and serve.

Notes

You can use normal coarse sugar or confectioner's. I prefer the latter as it makes it easier to work the dough without over-warming it.
Wrap the shortbread dough in cling film and store in the fridge for up to 3 days or in the freezer for up to 2-3 months.

Nutrition