I have to say my mom rocks. My first experiences with crafting and baking were thanks to her. I remember a few of the outfits she sewed for my sisters and myself. And we talked this weekend about the host of angles we constructed one year for Christmas gifts. She also rocks because she was sweet enough to bring along a craft for the kids to complete this weekend as well as a recipe for us to all make together.
Here is the cool black cat they made. You can check out the directions here if you want to make your own.
As for the cookies. The recipe was printed in the Des Moines Register last week. Although they are pumpkin shaped they are not pumpkin cookies. They are darn good gingerbread cookies with cream cheese filling. Enjoy!
|Sorry about the blurry photo :(|
3 1/2 cups all purpose flour
2 tsp cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp all spice
1/2 tsp salt
1 tsp baking soda
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 tsp vanilla
To make the cookies, in a medium bowl, whisk together the flour, cinnamon, ginger, cloves, all spice, salt & baking soda.
In another bowl, use an electric mixer to beat together the butter & brown sugar. Mix in the molasses & milk, then the dry ingredients. Refrigerate until firm, about 2 hours.
When ready to back, heat the oven to 350 degrees. Coat two baking sheets with cooking spray or parchment paper.
On a lightly floured surface and working with half the dough at a time, roll out the dough to 1/8th inch thick. Using a 4 inch pumpkin shaped cutter, cut out 40 cookies. (If we make these again, I may get a smaller cutter since these were big and practically a meal with two sandwiched together!)
Using a paring knife, cut out a jack o' lantern face on 20 of the cookies. Transfer cookies to the prepared baking sheets, leaving 1 inch between each cookie. Bake for 12 -15 minutes (or 10 if your husband likes almost raw cookies like mine) or until golden around the edges. Transfer cookies to a rack and allow to cool.
To make the filling, in a medium bowl, use and electric mixer to beat together the cream cheese, sugar, & vanilla until smooth and creamy.
Add a tablespoon of filling to the bottom cookies and spread to within 1/4 inch of the edges. Place a top cookie on each to create a sandwich. Store in an air tight container.
Oh and I recommend enjoying your cookies with something like this
The BEST cider ever. IT's Apple Cherry Cider. From the nursery in my home town. I have a jug of apple raspberry too. mmmm fall.