Ingredients
- 1 cup shortening
- 2 cups packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3-1/2 cups 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
- 1-1/2 cups canned pumpkin
- FILLING:
- 1/4 cup all-purpose flour
- Dash salt
- 3/4 cup whole milk
- 1 cup shortening
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
Directions
- Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next 6 ingredients; beat into creamed mixture alternately with pumpkin.
- Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 minutes. Remove to wire racks to cool.
- For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled.
- In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator.
Nutrition Facts:
1 sandwich cookie: 344 calories, 17g fat (4g saturated fat), 16mg cholesterol, 284mg sodium, 45g carbohydrate (29g sugars, 1g fiber), 3g protein.
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