Soft Pumpkin Cookies

1. Heat the oven to 350 F.
2. Measure all ingredients into a large mixing bowl. With mixer on low speed, beat mixture just until blended. Scrape bowl with spatula a few times. Increase the mixer speed to medium; beat until well blended. Divide dough into 2 portions. Wrap each portion in plastic wrap; refrigerate for 2 hours.
3. On a lightly floured surface with floured rolling pin, roll half of dough into a 9-by-6-inch rectangle (keep remaining portion in refrigerator). With a sharp knife, cut dough lengthwise into 4 long strips, then cut each strip into 6 1 1/2-inch squares. With dull side of knife, lightly mark a criss-cross design in the shortbread squares, or make other designs.
4. Place cookies, about 1 inch apart, on an ungreased baking sheet. Repeat with remaining dough.
5. Bake cookies in the preheated oven for 10 to 12 minutes, until lightly browned. Remove cookies to a rack to cool. Store in tightly covered container for up to 1 week.

Makes about 6 dozen6