1 cup butter, softened (no substitutions)
1/4 cup apple butter
1/4 cup brown sugar
2-1/4 teaspoons pumpkin pie spice
2 cups flour
1/4 cup corn starch
Preheat oven to 300ºF.
Mix butter, apple butter, brown sugar and pumpkin pie spice thoroughly using an electric mixer. Gradually blend in flour and corn starch.
Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking).
Bake at 300ºF for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely.
RECIPE NOTE: For European-style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.