How to Make Pumpkin Spice Shortbread Cookies

• In the mixing bowl, add flour, salt, and pumpkin spice. Sift and set aside.
• In the mixing bowl of a stand mixer with the paddle attachment, beat together the butter and sugar on medium-high speed until pale and fluffy. This takes about 2 minutes.
• Add flour, mix, and beat on low speed until it all forms a stiff dough. Scrape down the sides of the bowl with the spatula. Stop mixing as soon as the dough comes together.  
• Shape the dough into a disk about 1 inch thick and cover with plastic wrap. Place the dough in the refrigerator to chill for 30- 45 minutes.
• Preheat oven to 350°F. Line two baking sheets with parchment paper or Silikomart Air Mat. 
• Roll the dough to 1/4 to 1/2-inch thick, rolling from the center outward in all directions. You can lift and rotate a bit after every few strokes. Dust with flour as needed to discourage sticking. 
• Cut out cookies using a round cookie cutter. Space the cookies about 1 inch apart on the baking sheet.
• Bake cookies for 20 minutes or until they start to turn golden.
• Allow the cookies to cool on the baking sheet for 10 minutes, then move them to a wire rack to cool completely.