Ingredients
Pumpkin Linzer Cookies
For cookies:
½ teaspoon baking powder
¼ teaspoon kosher salt
¼ teaspoon ground nutmeg
½ cup unsalted butter, softened
1 large egg
1 teaspoon pure vanilla extract
¼ cup pumpkin puree
For filling and assembly:
4 ounces sugar-free dark chocolate chips
2 tablespoons heavy cream
1 tablespoon Truvia® Sweet Complete® Confectioners Sweetener, for dusting
Directions
- 1.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- 2.
For cookies: Whisk together flour, baking powder, kosher salt, cinnamon and nutmeg in a small bowl.
- 3.
Beat together butter and Truvia® Sweet Complete® Granulated Sweetener until light and fluffy, about 3-5 minutes.
- 4.
Add egg, vanilla and pumpkin puree, and beat until smooth.
- 5.
Gradually add flour mixture, and mix until just combined.
- 6.
Divide dough into 2 discs and wrap each disc tightly with plastic. Chill dough for at least 30 minutes.
- 7.
Roll out dough to about ¼-inch thickness on a lightly floured surface. Use a pumpkin shaped cookie cutter to cut out as many shapes as possible, re rolling the dough as needed.
- 8.
Use a smaller triangle cutter or a sharp knife to cut out a jack-o-lantern face on half of cookies.
- 9.
Transfer to prepared baking sheets and chill 10-15 minutes.
- 10.
Bake until edges are lightly golden-brown, about 10-12 minutes. Cool completely on wire racks.
- 11.
For filling and assembly: Heat heavy cream in a small sauce pan or in microwave until just steaming, then pour over chocolate chips. Let sit for 1 minute, then stir until chocolate is completely melted and mixture is smooth. Allow mixture to cool to room temperature, until thickened but spreadable.
- 12.
Spread ganache on cookies without faces, then top with jack-o-lantern cut-out cookies to form sandwiches. Dust lightly with Truvia® Sweet Complete® Confectioners Sweetener and serve.
Nutrition Per Serving
Prep Time: 10 minutes
Cook Time: 17 minutes
Serving size: 1 sandwich cookie (60g)
Calories: 290
IngredientsPumpkin Linzer Cookies
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Directions
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