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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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My kids start begging me for these cake-like sandwich cookies as soon as autumn arrives. I haven't met a person yet who doesn't like these fun treats. Ingredients:
1 cup shortening |
2 cups packed brown sugar |
2 eggs |
1 teaspoon vanilla extract |
3-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1-1/2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/2 cup canned pumpkin |
filling: |
1/4 cup king arthur unbleached all-purpose flour |
dash salt |
3/4 cup milk |
1 cup shortening |
2 cups confectioners' sugar |
2 teaspoons vanilla extract |
Directions:
1. In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.
2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking pans; flatten slightly with the back of a spoon. Bake at 400° for 10-11 minutes. Remove to wire racks to cool.
3. For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; bring to a boil. Reduce heat; cook and stir over medium heat 2 minutes or until thickened. Cover and refrigerate until completely cooled.
4. In a small bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes or until light and fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: about 2 dozen.
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