Pumpkin Shortbreads

Directions

1. 1
   Beat the shortening and margarine until creamy.
2. 2
   Sift in the icing sugar, and add vanilla and maple syrup.
3. 3
   Beat until fluffy.
4. 4
   Add the flour, spice and salt and beat inches.
5. 5
   Beat in pumpkin until a very sticky dough is formed.
6. 6
   Fold in the cranberries.
7. 7
   Wrap in plastic and refrigerate 1 hour.
8. 8
   Preheat oven to 350F and line sheets with parchment or silicone.
9. 9
   For slice-n-bakes: with lightly floured hands and counter, roll the chilled dough into a thick log.
10. 10
    Wrap in plastic wrap and freeze 2 hours.
11. 11
    Using a sharp serrated knife, slice into 1/4- thick discs.
12. 12
    For hand-formed (recommended for cookies with additions): scoop 1 1/2-tbsp sized balls of dough and flatten between your palms to 1/4 thick.
13. 13
    For both: bake 18-20 minutes.
14. 14
    Cool 10 minutes on the sheets before carefully removing to a wire rack to cool completely.