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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A delicious Lancaster County tradition; not really pies but soft cookie sandwiches with cream filling Ingredients:
2 cups brown sugar |
1 cup vegetable oil |
1 1/2 cups mashed cooked pumpkin |
2 eggs |
3 cups flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
1 1/2 tablespoons cinnamon |
1/2 tablespoon ginger |
1/2 tablespoon ground cloves |
1 teaspoon vanilla |
1/2 cup black walnut, ground (optional) |
2 cups confectioners' sugar |
1 egg white, beaten |
2 tablespoons milk |
1/2 cup shortening |
1 teaspoon vanilla |
Directions:
1. Cookies:.
2. Cream sugar and oil. Mix in pumpkin and eggs. Add the rest of the ingredients and mix well. Drop by heaping teaspoons onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool.
3. Filling:.
4. Mix 1 cup sugar with egg white, milk, and vanilla. Add shortening and another cup of sugar. After cookies cool, spread filling generously on the flat sides of half the cookies. Top with another cookie to form a sandwich.
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