Crispy Pumpkin Treats
- Cook Time: 25 - 30 minutes
- Servings: 18
- Course: Dessert
Reynolds Kitchen Tips
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
Ingredients
- 1 cup (2 sticks) butter, softened (no substitutes)
- 1/2 cup brown sugar
- 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract
- 2 cups flour
- 1/4 cup Argo Corn Starch
- 1/2 cup miniature chocolate chips
- 1 tablespoon sugar
Directions
Step 1
PREHEAT oven to 300° F. Line 2 cookie sheets with Reynolds® Parchment Paper. MIX butter, brown sugar and vanilla using an electric mixer. Gradually blend in flour and corn starch. Add chocolate chips.
Step 2
FORM dough into 1-inch balls and place on parchment-lined cookie sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
Step 3
BAKE 25 to 30 minutes, or until bottoms begin to brown.
Step 4
COOL 5 minutes. Slide parchment with cookies onto a wire rack to cool completely. Lightly sprinkle additional sugar on top of cookies while cooling, if desired.
Step 5
RECIPE NOTE: For European-style shortbread, turn dough onto lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle, measuring 11 x 8 inches. Cut dough unto 2 x 1-inch strips. Place strips 1 inch apart on parchment-lined cookie sheets. Prick with a fork and bake as above.
Back to top