Pumpkin Spice Stamped Butter Cookies

Ingredients Cookie Dough:

250 gm butter at room temperature (2 sticks + 1 tablespoon) 150 gm confectioner's sugar (1/3 lb)
2 tsp. vanilla extract
1 large egg

450 gm all-purpose flour (1 lb) 1/2 tsp. salt

2 tsp pumpkin spice

Cream Cheese Frosting for Sandwich Filling:

1/2 stick butter (4 Tbsp), softened

4 oz. cream cheese


2 cups powdered sugar


1/4 tsp salt

1 tsp vanilla

Directions

Cookie Dough:

Whisk together flour, salt and spice mix.

Mix butter, confectioner’s sugar and vanilla extract until creamy. Add the egg and mix again.

Add spiced flour mixture. Using dough paddle attachment or (knead by hand) knead until cohesive dough is formed. Press it into a thick pancake shape. (If dough is too soft, refrigerate 15-30 minutes.)


Dust the surface of your counter and rolling pin with flour and roll out the dough to a thickness of approximately 3/8 inch to 1⁄2 inch.


Dust surface of rolled dough and cookie mold with flour. Press the mold into dough just far enough down to fill the mold cavity. Remove mold and cut with cookie cutter or knife. Gently brush off excess flour on the top of your cookie. 


Place dough impressions on a parchment-lined cookie sheet. 


Refrigerate loaded cookie sheet about 30 minutes.

Preheat oven to 325°F.


Remove cookie sheet from refrigerator and immediately place it in the center rack of oven. Bake cookies about 15-20 minutes (depending on the size of the cookies). Remove cookies when the bottoms are just beginning to turn golden brown.

Carefully remove and cool on rack. Repeat steps with remaining dough.

Cookie Sandwiches (optional):

Cream Cheese Frosting:

Whip butter and cream cheese mixer until fluffy. Slowly add powdered sugar. Blend-in salt and vanilla. If consistency is too thick, add milk a 1/2 tsp at a time until desired consistency is formed.

When cookies have completely cooled, spread cream cheese frosting between 2 cookies to make sandwiches.