Pumpkin stuffed molasses crust cookies

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Molasses Crust cookie dough:

2 large eggs (or egg substitute)
1 cup butter
1 cup brown sugar, packed
6 tbls molasses
1/2 cup vegetable shortening (lard or shredded ice cold salted butter)
1 cup all purpose flour 4 cups whole wheat flour 
1 tsp baking soda 
2 tsp salt

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Filling:

1 cup granulated sugar
1 cup canned or baked pie pumpkin
1 teaspoon cinnamon
1 tsp ginger
1/2 tsp nutmeg

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 Mix, roll out and use a large glass to cut out circles. Place on pan and then put in a heaping tablespoon of filling into the middle and then layer the second cookie crust on top.

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 Bake at 375 degrees for 15 to 20 minutes or until deep golden brown.

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Cool on a rack for at least five minutes before cutting and serving. Best when served hot with ice cold vanilla ice cream.

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