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Gingerbread Sandwich Cookies with Pumpkin Cream Cheese Filling

Gingerbread Sandwich Cookies with Pumpkin Cream Cheese Filling

Gingerbread sandwich Cookies with Pumpkin Cream Cheese Filling

 Modified from sallysbakingaddiction.com

Gingerbread Cookies

1/2 cup butter (1 stick), softened slightly

1 cup granulated sugar

1 egg

1/3 cup molasses

1 teaspoon vanilla

2 cups flour

2 teaspoons ground ginger

1/2 teaspoon salt

1 teaspoon baking soda 

Instructions:  Cream together the butter and sugar until light and fluffy.  Add vanilla and 1 egg.  Beat together.  Add molasses.  Sift together the flour, baking soda, salt, and ginger.  Gradually add the dry ingredients to the butter/sugar mixture and beat until thoroughly mixed.  The dough will be sticky.  Scrape together into a ball or log and refrigerate in plastic wrap for 30-60 minutes.  Using a large spoon or melon baller, scoop the dough into 2-inch balls.  Roll formed balls in granulated sugar and place on an ungreased baking sheet.  Bake at 350 degrees for approximately 12-15 minutes or until the edges of the cookies begin to brown and the centers are set, but soft.  Cool slightly before removing cookies from the baking sheet.  Store in an airtight container up to 1 week.  Makes about 20 cookies.

 

                           Pumpkin Cream Cheese Filling 

                        4 oz cream cheese, softened to room temperature

                        2 Tablespoons unsalted butter, softened to room temperature

                        1/4 cup pumpkin puree

                        1 teaspoon ground cinnamon

                        1/4 teaspoon ground ginger,

                           1/4 teaspoon ground cloves,

                           1/4 teaspoon nutmeg(or 3/4 tsp pumpkin pie spice)

                        2 – 2.5 cups powdered sugar, sifted

                        1/4 cup all-purpose flour (to thicken, as needed)  start with 2 Tb.

                        salt, to taste

Cream together the cream cheese, butter, pumpkin puree, spices, powdered sugar and 2 Tb. of flour. Use for filling the Gingerbread sandwich cookies