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Shortbread Cookie Sandwiches

Shortbread Cookie Sandwiches

  • 45 Minutes
  • 8 People
  • Easy
  • Favorite

Easy Pumpkin Spice Cream Cheese Frosting and Mocha Frosting are perfect for shortbread cookie sandwiches! In partnership with Crazy for Crust.

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Ingredients

  • PUMPKIN CREAM CHEESE FROSTING
  • 2 tablespoons unsalted butter, softened
  • 2 ounces cream cheese, room temperature
  • 1/4 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • 2 cups powdered sugar
  • MOCHA FROSTING
  • 1/2 cup unsalted butter, softened
  • Pinch of salt
  • 2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1/2 teaspoon instant espresso powder
  • 1 tablespoon vanilla extract
  • 1-2 tablespoons heavy whipping cream
  • SHORTBREAD SANDWICHES
  • Walkers Shortbread Gluten Free Chocolate Chip Cookies
Shortbread Cookie Sandwiches

Method

1
MAKE THE PUMPKIN CREAM CHEESE FROSTING
2
Beat butter and cream cheese until smooth with a hand mixer, then mix in pumpkin puree. Mix in spice and salt, then slowly add the powdered sugar 1 cup at a time, until the mixture is smooth.
3
Chill at least 30 minutes before frosting. The frosting is not stiff, so it’s best as a filling or flat cupcake frosting. Store in refrigerator.
4
MAKE THE MOCHA FROSTING
5
Beat butter until smooth, then add salt and powdered sugar. Mix until crumbly. Add espresso powder and vanilla and mix (mixture will still be crumbly) then add 1 tablespoon heavy whipping cream and beat until smooth, adding more cream as needed for desired consistency.
6
Frost as directed by recipe. Store in refrigerator but serve room temperature.
7
MAKE COOKIE SANDWICHES
8
Pipe frosting between Walkers Chocolate Chip Gluten-Free Shortbread Cookies for an easy dessert!

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