Pumpkin Filled Cookies Recipe
Ingredients
| Pumpkin | 1 Cup (16 tbs) (Filling:) | |
| Sugar | 1/2 Cup (16 tbs) (Filling:) | |
| Cinnamon | 1/2 Teaspoon (Filling:) | |
| Ginger | 1/2 Teaspoon (Filling:) | |
| Nutmeg | 1/4 Teaspoon (Filling:) | |
| Salt | 1/4 Teaspoon (Filling:) | |
| Blend ingredients together. Set aside. | ||
| Flour | 3 Cup (16 tbs) (Cookies:) | |
| Salt | 1 Teaspoon (Cookies:) | |
| Baking soda | 1/2 Teaspoon (Cookies:) | |
| Brown sugar | 1/2 Cup (16 tbs) (Cookies:) | |
| 3/4 cup soft shortening | ||
| Egg | 1 (Cookies:) | |
| Molasses | 1/4 Cup (16 tbs) (Cookies:) | |
| Rolled oats | 1 Cup (16 tbs) (Cookies:) | |
Directions
Mix and sift together flour, salt, and baking soda.
Combine sugar, shortening, egg, and molasses; mix well.
Add oats.
Chill 1/2 hour.
Roll out 1/8 inch thick; place 1 tablespoon filling on 1 cookie and cover with second cookie.
Press together, slit top.
Bake 375 degrees for 15 minutes.
Combine sugar, shortening, egg, and molasses; mix well.
Add oats.
Chill 1/2 hour.
Roll out 1/8 inch thick; place 1 tablespoon filling on 1 cookie and cover with second cookie.
Press together, slit top.
Bake 375 degrees for 15 minutes.
Chef
