Pumpkin Tea Cookies with Fig Preserve
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup Kozlowski Farms Pumpkin Butter
- 2 cups all purpose flour
- 1/2 tsp tsp salt
- 1/2 cup Kozlowski Farms Fig and Muscat Wine Preserve
Preheat the oven to 325. With a mixer, cream together the butter and Kozlowski Farms Pumpkin Butter until fluffy. Combine the flour and salt. Add to the butter mixture and mix until combined. With your hands, take out about a tablespoon of dough and roll it into a ball. Flatten it slightly and place on silpat lined or lightly greased baking sheet. Use a 1⁄4 teaspoon measuring spoon to make a small round depression in the center of the cookie. Fill the depression in each cookie with Kozlowski Farms Fig-Muscat Preserve . Bake until light golden on the bottoms, about 16-20 minutes.
Allow them to cool on the tray for 10 minutes before removing.
(4 dozen cookies)