Cutout Pumpkin Sandwich Cookies Recipe

1
Cutout Pumpkin Sandwich Cookies Recipe
Cutout Pumpkin Sandwich Cookies Recipe photo by Taste of Home
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Cutout Pumpkin Sandwich Cookies Recipe

Read Reviews
1
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 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

Directions

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. Yield: 2 dozen.
Originally published as Cutout Pumpkin Sandwich Cookies in Taste of Home's Halloween Annual 2006, p64

Nutritional Facts

1 each: 196 calories, 9g fat (5g saturated fat), 38mg cholesterol, 111mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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).
  3. 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.
  4. 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. Yield: 2 dozen.
Originally published as Cutout Pumpkin Sandwich Cookies in Taste of Home's Halloween Annual 2006, p64

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NinaJ User ID: 2056812 139446
Reviewed Oct. 18, 2010

"The idea is a cute one and I have done this with hearts for Valentines using strawberry jam but the basic cookie recipe is awful to work with and they taste like your eating a stick of butter. It's the first time in 9 years that any of my kids have handed a cookie back to me unfinished."

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