Snickersnap Delight Cookie Recipe
Author: A Mom's Take
Recipe type: Dessert
Serves: about 2 dozen sandwiches
- 1¾ c. Sugar
- 1 tablespoon Cinnamon
- 2½ c. Flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick butter, softened
- ½ c. vegetable shortening
- 2 lg eggs
- ⅓ c. sugar
- 2¼ c. flour
- 1 teaspoon baking soda
- 1½ teaspoons cinnamon
- 1½ teaspoons ginger
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- 12 tablespoons butter
- ⅓ cup dark brown sugar
- 1 lg egg yolk
- 1 teaspoon vanilla extract
- ½ cup molasses
- 1- 15 oz can pumpkin
- 1- 3.4oz box of vanilla instant pudding
- 1 teaspoon pumpkin pie spice
- 1- 8oz tub of whip cream topping
- Preheat oven to 375 degrees. Line baking sheet with baking mat.
- Combine cinnamon and ¼ c of sugar in a small bowl or shallow dish and set aside.
- Mix flour, baking soda, cream of tartar and salt in a large bowl and set aside.
- Beat butter and shortening and 1½ c. of sugar until fluffy.
- Beat in eggs.
- Slowly mix in the flour mixture until combined.
- Mix dry ingredients (except sugars) in a bowl and set aside.
- Beat butter and sugars until fluffy, beat in egg yolk, vanilla, and molasses.
- Slowly add dry ingredients.
- Mix until combined.
- Mix pumpkin, pudding mix, and pumpkin pie spice.
- Fold in whip cream. Refrigerate at least an hour.
- Sprinkle flat surface with flour.
- Using wet hands gather both types of dough and knead together.
- You want them to be marbled not combined.
- Roll flat.
- Using a pastry cutter, cut squares or rectangles out of dough.
- Using the cinnamon and sugar mixture you set aside cover both sides of each cookie.
- Place on baking mat.
- Bake cookies for 9-11 minutes. Let cool for a few minutes and then move to wire baking rack.
- Fill decorating bottle with filling, and pipe onto cookie.
- Top with another cookie.
Recipe by A Mom's Take at https://www.amomstake.com/snickersnap-delight-recipe/
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