Pumpkin Shortbread Cat Cookies

Great Halloween inspired sweet treat recipe from FoodStirs and Sarah Michelle Gellar. How cute are these? I can't wait to try them out this Halloween. Ingredients: 1 1/4 Cups All–Purpose Flour 1/2 Cup Canned Pumpkin 1/2 Cup Corn Starch 1 Cup Powdered Sugar 1/2 Teaspoon Salt 1/2 Teaspoon Ground Cinnamon 1/4 Teaspoon Ground Ginger 1/2 Teaspoon Allspice 1/2 Cup Unsalted Cold Butter, cut into pieces 2 Tablespoons Cold Milk 6 Ounces semi-sweet Chocolate Chips

INSTRUCTIONS Place flour, cornstarch, sugar, salt and spices in a food processor. Pulse several times to blend. Add butter pieces, one at a time, and pulse until the mixture is coarse. Add milk and pumpkin; pulse until mixture holds together. Wrap in plastic and refrigerate for 1/2 hour or up to 2 days. Preheat oven to 375°F. Using your fingers, press dough evenly into a greased 8-inch round or square pan. Bake at 375°F for 10 minutes, then reduce temperature to 325°F and bake for an additional 30 minutes. Remove from oven and allow to cool slightly. Working carefully, turn pan over onto cutting board. Cut cookies with cat shaped cutter. To decorate, transfer shortbread to baking racks placed over sheets of waxed paper. Put chocolate chips in a microwave safe bowl. Heat chocolate in microwave for one (1) minute, and stir with a plastic spatula. Continue heating in microwave for 20 second intervals, stirring each time until chocolate is completely melted. Pour melted chocolate into a plastic squirt bottle. Squeeze the melted chocolate over the cooled bat cookies to create the stripes. Place the shortbread in a cool place so chocolate will set before storing. Once cool, serve on a platter or cake plate. *If you don’t have a squeeze bottle, you can use a fork to drizzle the melted chocolate over the cookies.