Very bright and flavorful pumpkin shortbread cookies with a delicate, creamy flavor.
- cream cheese – 200 gr
- flour – 2,5 cup
- nutmeg – 0,5 tsp.
- cake baster – 1 tsp.
- cinnamon – 1 tsp.
- vanilla – 0,5 tsp.
- egg – 2 units
- pumpkin puree – 450 g
- olive oil – 5 tbsp.
- sugar – 0,5 tbsp.
- butter – 50 g
Pumpkin cut into small pieces and steam in a steamer for 15 minutes. Whisk.
In the puree add sugar, one egg and olive oil, stir.
Add the flour gradually. Add vanilla, cinnamon, nutmeg, and baking powder.
Knead a thick pumpkin dough.
On a baking tray, lay a sheet of paper and grease it with butter. Using a pastry cutter, shape the cookies. Place in a 180 C oven for 15 minutes.
Prepare the filling: mix cream cheese and butter at room temperature, stir.
When the cookies have cooled, proceed to assemble.
Spread the filling on one flat side of the cookie, and cover with the other one.
On top of the cookie dab lightly with honey.