These cookies are really, really great. No, really — they’re the kind that make people’s eyes pop out a little. Then the person revises their obligatory “thanks for the cookie” compliment and sends you several emails telling you that these REALLY are the best cookies they’ve ever had. And yeah, I omit the Jack-O-Lantern face. These taste more like ThanksChristmasGiving-style cookies anyhow.
Source: Alison Ladman, AP, reprinted in the SLO Tribune.
—
Molasses and spice make for great autumnal flavors. In this cookie sandwich we’ve taken a chewy gingerbread pumpkin cut-out cookie and added fun jack-o-lantern faces and a lightly sweetened cream cheese filling. For another fall theme, the cookies also could be made with leaf-shaped cutters.
If your dough gets too warm, put it in the freezer for 5 minutes for easier cutting. A thin metal spatula works well for transferring the unbaked cookies to the prepared baking sheet.
JACK-O-LANTERN COOKIES
Start to finish: 3 hours (1 hour active)
Makes 20 cookie sandwiches
For the cookies:
- 3 1/2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 12 tablespoons (1 1/2 sticks) butter, room temperature
- 2 cups packed brown sugar
- 1/2 cup molasses
- 1/4 cup milk
For the filling:
- Two 8-ounce packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
To make the cookies, in a medium bowl, whisk together the flour, cinnamon, ginger, cloves, allspice, salt and baking soda.
The Gentlemanly Tomato 