Pumpkin Spice Linzer Cookie

Ingredients
For the cookies:
  • ¾ pound unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 ½ cups all purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin spice ( or substitute ½ teaspoon cinnamon, ¼ teaspoon ginger, 1/8 teaspoon allspice, 1/8 teaspoon nutmeg)
  • ¾ cup pumpkin butter (see recipe below)
  • confectioners’ sugar, for dusting
For the filling:
  • 1 (29-oz) can pumpkin puree (not pie filling)
  • ¾ cup apple cider
  • 1 teaspoon grated ginger
  • 2 teaspoons pumpkin pie spice
  • 1 cup granulated sugar
Directions

For the cookie:
Preheat oven to 350 degrees.

In a medium bowl, sift together the flour and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until just combined. Add the vanilla. Gradually add in flour mixture on low just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten to a disk. Wrap and chill for 30 minutes.

Servings: Over 8

Pumpkin Butter

Ingredients
  • 1 (29-oz) can pumpkin puree (not pie filling)
  • ¾ cup apple cider
  • 1 teaspoon grated ginger
  • 2 teaspoons pumpkin pie spice
  • 1 cup granulated sugar

Directions

Combine all ingredients in a small saucepan. Bring mixture to a boil. Reduce heat and simmer for 30 minutes or until thickened. Stir frequently.

 

 Spiced Ginger Cider

Ingredients
  • 32 ounces unfiltered apple cider
  • 2 ginger tea bags
  • 2 cinnamon sticks

Directions

Heat cider with cinnamon sticks just until boiling. Off heat, steep tea bags in cider and cover for 5 minutes. Remove tea bags and cinnamon sticks.

Servings: 4

 

Recipes: Copyright © 2011 Carla Hall