Best Cutout Pumpkin Sandwich Cookies Recipes

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CUTOUT PUMPKIN SANDWICH COOKIES



Cutout Pumpkin Sandwich Cookies image

Apricot preserves peek out of these buttery, tender sugar cookies. Make them throughout the year with a variety of cookie cutter shapes. -Schelby Thompson, Camden Wyoming, Delaware

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 8

1 cup butter, softened
1-1/4 cups sugar, divided
2 large eggs, separated
2-1/2 cups all-purpose flour
1/4 teaspoon salt
Confectioners' sugar
1/2 cup ground almonds
3/4 cup apricot preserves

Steps:

  • In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; chill for 1 hour or until firm. , On a surface dusted with confectioners' sugar, roll dough to 1/8-in. thickness; cut with a 3-in. pumpkin-shaped cookie cutter. Cut a 1-1/2-in. pumpkin from the center of half the cookies and remove (set aside small pumpkin cutouts to bake separately). , Place on greased baking sheets. Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg whites; sprinkle with almond mixture. Bake at 350° for 6-8 minutes or until lightly browned. Remove immediately to wire racks to cool completely. , Spread 1-1/2 teaspoons of apricot preserves on the bottoms of the solid cookies; place cookies with cutout centers, almond side up, over filling.

Nutrition Facts : Calories 196 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 111mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

CUTOUT PUMPKIN SANDWICH COOKIES



Cutout Pumpkin Sandwich Cookies image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cookies

Number Of Ingredients 8

1 cup(s) butter, softened
1 1/4 cup(s) sugar, divided
2 - eggs, separated
2 1/2 cup(s) all purpose flour
1/4 teaspoon(s) salt
- powdered sugar
1/2 cup(s) ground almonds
3/4 cup(s) apricot preserves

Steps:

  • In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; chill for 1 hour or until firm.
  • On a surface dusted with confectioners' sugar, roll dough to 1/8-in. thickness; cut with a 3-in. pumpkin-shaped cookie cutter. Cut a 1-1/2-in. pumpkin from the center of half the cookies and remove (set aside small pumpkin cutouts to bake separately). Place on greased baking sheets. Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg whites; sprinkle with almond mixture. Bake at 350° for 6-8 minutes or until lightly browned. Remove immediately to wire racks to cool completely.
  • Spread 1-1/2 teaspoons of apricot preserves on the bottoms of the solid cookies; place cookies with cutout centers, almond side up, over filling.

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