Creamy fruit spread Sandwich Cookies are incredible to serve at a vacation party. Or then again simply dunk them in your morning pumpkin espresso like me. You could likewise snatch a merry tin and layer these treats between material paper and give them as a blessing. Scarf them while you cut a pumpkin and plan out Thanksgiving plans. Whichever way I wager you can't eat only one!!
First thing is to prepare a clump of Homemade Apple Butter! Cause this the day preceding you to plan to heat treats, so the creamy fruit spread has the opportunity to cool.
- Cookie Dough
- 2 cups (256 g) All Purpose Flour
- 2/3 cups (85 g) Almond Meal
- 1 1/2 tsp Pumpkin Spice
- ¼ tsp Salt
- 1 cup (225 g) Unsalted Butter, room temperature
- 2/3 cup (85 g) Granulated Sugar
- 1 Egg
- ½ tsp Vanilla Extract
- Filling
- Homemade Apple Butter *see link in post
- Topping
- ¼ cup 56 g powdered sugar to sprinkle
- Apple Butter
- Make Homemade Apple Butter Prior to baking cookies. Use chilled apple butter.
- Cookies
- Whisk together flour, almond meal, pumpkin spice, and salt in a small bowl and set aside.
- In the bowl of a stand mixer with whisk attachment, beat together butter and sugar until fluffy.
- Add egg and vanilla to butter mixture and mix together on medium low speed.
- Slowly spoon in flour mixture on medium speed until dough consistency has been formed.
- Remove dough from bowl and form into a ball with your hands. It may be a little sticky but just mold it into shape and don’t worry it will firm in the fridge.
- Cut dough in half and wrap each section with plastic wrap.
- Place in refrigerator to chill for 2 hrs.
- *(Dough can be made and kept in fridge over night. You will need to set it out on counter for about 30 minutes before rolling) *
- Preheat oven to 350 F (176 C)
- Remove one dough half from fridge and work with your hands a few times to make it pliable. After sitting in the fridge it may be a little hard, but the warmth from your hands will make it easy to manipulate. Roll out onto a floured surface to 1/8 in. thickness.
- Take solid cookie cutter and cut out cookie shapes using up entire dough.
- These will be the bottoms of your sandwich.
- Place on Parchment paper lined tray and bake for 10-12 min or until lightly golden.
- (I found that 10 minutes worked perfectly for my oven.)
- Place bottom cookies on cooling rack.
- Now remove your second half of dough and repeat with large cookie cutter. Then take smaller shape and cut out the centers of each cookie.
- (You can keep the small center pieces and make small cookies or add them back to the scraps, roll out and make larger cookies).
- Be sure to bake an even number of top and bottom cookies.
- Once all cookies are cooled it is time to assemble.
- Sprinkle your top cookies without the center with a light dusting of powdered sugar.
- Spoon a teaspoon of apple butter onto the middle of your bottom cookies.
- Place the top cookie onto the apple butter.
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