Collected Foods kitchen recipe.

Pumpkin Pie Spice Shortbread: Bakery-style warmth from the spice drawer, not a mix. Collected Foods Saigon Cinnamon is the flavor driver.

Serves: about 24 cookies

Why this spice: Collected Foods Saigon Cinnamon in the dough and sugar coat gives shortbread warm cassia sparkle without pumpkin puree.

Ingredients

• 1 cup (226 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1/2 tsp fine salt
• 2 tsp Collected Foods Saigon Cinnamon, divided
• 2 Tbsp turbinado sugar, for rolling

Directions

1. Beat butter with both sugars and vanilla until pale and fluffy, about 2 minutes.
2. Whisk flour, salt, and 1 1/2 tsp Saigon Cinnamon; mix into butter on low just until a soft dough forms.
3. Shape into two 1 1/2-inch logs; wrap and chill 45 minutes until firm.
4. Mix turbinado sugar with remaining 1/2 tsp cinnamon. Roll logs in the cinnamon sugar.
5. Slice 1/2-inch rounds onto a parchment-lined sheet. Bake at 325°F for 14–16 minutes until edges just color.
6. Cool on the sheet 5 minutes, then transfer to a rack.

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