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RECIPES
Pumpkin Spice Sandwich Cookies
Serves Makes about 15 cookies
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Courtesy of Amrita Rawat, adapted from a Bravetart recipe
October 2014

Pumpkin Spice Sandwich Cookies

INGREDIENTS

¾ oz. cornstarch
8 oz. flour
4 oz. butter, room temperature
3½ oz. sugar
2 oz. corn syrup
¼ tsp. baking soda
¼. tsp. kosher salt
2 tsp. pumpkin pie spice, divided
¼ oz. powdered milk
1 egg
2 egg whites
3 Tbsp. heavy cream
2 Tbsp. brown sugar
½ cup canned pumpkin puree
8 oz. white chocolate, chopped

PREPARATION

• Preheat the oven 300 degrees. Line 2 baking sheets with parchment paper.
• In a mixing bowl, whisk together the cornstarch and flour together. Set aside.
• In another large mixing bowl, beat the butter, sugar, corn syrup, baking soda, salt, ½ teaspoon pumpkin pie spice together with an electric mixer on medium-high speed until creamed, about 5 minutes. Add the egg and beat well.
• Add 1 egg white and half the flour-cornstarch mixture, beating on low until combined. Add the remaining egg white and the rest of the flour-cornstarch mixture until combined. Pour the batter into a pastry bag with a round tip attached.
• Pipe the batter onto the lined baking sheets, creating strips about 2 inches long and ½- inch wide, gently pressing the batter down a bit with the tip while piping so the cookies do not become too thick.
• Bake 20 minutes, rotating the baking sheets halfway through, until the edges of the cookies are just slightly brown. Let cool completely on the baking sheets.
• Meanwhile, heat the heavy cream, brown sugar and pumpkin puree in a medium saucepan over low heat for a few minutes, stirring, until the mixture combines and just comes to a simmer. Add the white chocolate and let sit for 1 minute, then whisk to combine until smooth. Transfer the melted ganache to a bowl and let cool at room temperature 30 minutes, then cover in plastic wrap and refrigerate until completely chilled.
• To assemble the cookies, whip the ganache with an electric mixer on medium until light and fluffy, 1 to 2 minutes. Smear a dollop of ganache on the bottom of a cookie, then press the bottom of another cookie on the ganache to sandwich them together. Repeat until all the cookies are used. The sandwich cookies will keep, refrigerated, for several days.

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