The top and bottom of this sandwich cookie are Recipe #268 (Pumpkin Spritz) with an accompaning middle of a cream cheese mixture-a definite Autumn cookie.
Ingredients: 1 cup butter, softened, 1/2 cup granulated sugar, 3/4 teaspoon baking powder, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/3 cup canned pumpkiin, 1 egg, 1 teaspoon vanilla, 2 3/4 cups all-purpose flour, ground nutmeg (optional), sanding or raw sugar (optional). Filling: 3 ounces cream cheese, softened, 1/2 cup sifted powdered sugar, 3 tablespoons whipping cream (or milk), 1 teaspoon vanilla, 1/2 teaspoon finely shredded orange peel.
Instructions: Preheat oven to 400 degrees. In a large mixing bowl beat butter; add sugar, baking powder, cinnamon, nutmeg, and ginger, mixing well. Beat in pumpkin, egg, and vanilla until combined. Gradually add flour until thoroughly mixed.
Pack dough into a cookie press. Using a flower plate in the press, force dough through the press onto an ungreased coookie sheet. If desired, sprinkle with nutmeg and/or sugar. (May also roll dough into balls and press flat rather than using cookie press).
Bake in preheated 400 degree oven for 6-8 minutes or until edges are firm but not brown. Transfer cookies to wire racks to cool completely.
Make filling: In a small bowl stir together cream cheese, powdered sugar, whipping cream, vanilla and orange peel until of spreading consistency. Spread bottoms of half of the cookies with filling and top with remaining cookies, flat sides down.
Makes 30 sandwich cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
Cookies Rule!!!
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