CREAM-CHEESE-FILLED PUMPKIN SPICE COOKIES
December 11, 2012 11:14AM
Related Stories
Updated: January 13, 2013 6:06AM
MAKES ABOUT 30 COOKIES
Cookies: 1 cup (2 sticks) unsalted ¾ cup sugar ¾ cup packed light-brown sugar 1 large egg plus 1 egg yolk, at room temperature ½ cup mashed or canned pumpkin 1½ teaspoons vanilla extract 2 cups all-purpose flour 1 cup whole wheat pastry flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon cinnamon 1 teaspoon ground ginger ½ teaspoon nutmeg ½ teaspoon ground cloves Filling: 1 (8-ounce) package cream cheese ½ teaspoon vanilla extract ¼ teaspoon lemon extract
butter, softened
In separate bowl, sift flours, baking powder, baking soda, salt and spices. Stir dry ingredients into creamed mixture, a third at a time, until evenly mixed. Cover dough; refrigerate 1 hour.
Preheat oven to 350 degrees. Lightly butter 2 large baking sheets or line them with parchment paper.
With lightly floured hands, roll dough into ½-inch-diameter balls and place them on baking sheets, leaving about 2 inches between. Bake 1 sheet at a time on center oven rack for 16 to 17 minutes (when done, tops will be dome-shaped and yield slightly to light finger pressure). Cool cookies on baking sheet 2 minutes, then transfer them to a rack.
For filling: In a medium bowl, using an electric mixer, cream the cream cheese, gradually beating in sugar. Add vanilla and lemon extracts. Beat until smooth. Cover and refrigerate until needed. When cookies have cooled completely, spread flat side with some of filling and press flat side of second cookie onto filling to make a sandwich cookie.
From The Old Farmer’s
Almanac Everyday Baking
