Crispy Pumpkin Treats
- Cook Time: 25 - 30 minutes
- Servings: 18
- Course: Dessert
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- 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
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.
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.
BAKE 25 to 30 minutes, or until bottoms begin to brown.
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.
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.
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