Over the weekend I made Nutella shortbread cookies with a recipe from Serious Eats/Cakespy. These cookies are a little more labor intenstive because you shape two flat pieces, fill them and seal the sides, so a little more work than your normal scoop and bake cookies.
They are super buttery/crumbly but very, very good.
Saturday morning, before I made shortbread, I made pumpkin doughnut muffins (recipe from Martha). Last week in Memphis it was so nice weather-wise. The mornings and evenings were cool and even the day time was nice. Today and tomorrow temps are creeping back into the 90's but hopefully we'll cool down again soon. The cooler temperature put the desire for pumpkin baked goods in my belly so I made these muffins. They were easy and buttery and gave me the first hint of fall.