Monthly Archives: October 2011

Cinnamon Shortbread Sandwich Cookies with Pumpkin White Chocolate and Cream Cheese Filling

I knew I was setting myself up for a challenge after creating a title like this one.  What else could I possibly say after uttering the words pumpkin, cream cheese and white chocolate all in the same sentence?   Oh wait.  I forgot shortbread too.  Mmm, the buttery soft sweetness of my all-time favorite cookie.  How could you go wrong?

Well, other than telling you that these are seriously addicting and that this filling is what I consider spoon-worthy the only thing left to say is that your Fall just got a whooooole lot sweeter!


Cinnamon Shortbread Cookies

(You can use your favortie shortbread cookie recipe for these and add a tsp of cinnamon.  My favorite recipe below is from the The Joy of Baking)

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temp
  • 1/2 cup powdered sugar
  • 1 tsp cinnamon
  • 1 teaspoon pure vanilla extract

In a separate bowl whisk the flour with the salt and cinnamon.  Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes).  Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.  Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.  

Preheat oven to 350F and line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough into a 1/8 inch thick circle.  Cut into rounds or other shapes using a lightly floured cookie cutter.  Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for about 8 minutes, or until cookies are very lightly browned. Cool on a wire rack

Pumpkin White Chocolate and Cream Cheese Filling

  • 1 cup chopped white chocolate
  • 1/4 cup cream cheese, room temp
  • 1/4 cup pumpkin puree
  • 1/4 tsp pumpkin pie spice

Melt white chocolate slowly in a double boiler over low heat.  Once chocolate is melted add the remaining ingredients and incorporate well.  Cool completely in the refrigerator until the consistency is spreadable.   Spread between two cookies and enjoy!



Filed under All Posts, Seasonal - Fall, Sweet Treats