1 lb butter (can use margarine if ya likes)
1 cup Berry Sugar (much finer den regular white sugar)
4 cups of flour

Cream butter and sugar together gradually. Add da flour a bits at a time. Knead dat dough real well until it has like little cracks in it when ya punch it. Dis is hard work. I thinks it should be a Olympic sport....but it be worth it in da end! I guess if ya gots a cookie making machine you could use dat too!

Divide da dough and roll into tubes for slicing about da size you want da cookie. You could roll da dough out and use a cookie cutter if ya wish. I likes to make some little stars. I roll dem in extra icing sugar and add a lil sliced almond on top.mmm....but Da roll cylinders is way faster for da rest. Puts dough in da fridge to chill awhile. Den slice and bake. If ya likes you can add a bit of dried fruit or cherry in da middle of da cookie to makes dem festive.

Oh da baking is da tricky part. The shortbread cookies will burn if ya don’t keeps an eye on dem...usually its about 15-20 mins but maybe test your oven out fer a small first batch. Temp 350F

Store in an airtight container. EAT and Be Merry xoxo

Yummy in your fall tummy!

Great snack or dessert for Halloween, Thanksgiving or anytime...serve warm or chilled with whip cream.

If you like you can puts it into a baked tart shell too.

2/3 cup sugar
1 ½ tbsp cornstarch
½ tsp salt
½ tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
1 whole egg
1 cup milk
1 cup canned raw pumpkin

Measure all da stuffs and puts into a large pot. You can double dis if ya wants more puddin. Boil until gets thick. Keeps stirring and stirring it da whole time. It will really boil and bubble so be carefulls.

Let cool and serve.

Hope you likes it :O)

A nice warm bowl is yummy on a cold day. Eats wid some graham crackers or crumble on top if ya likes.


- Marley Bearmani