Shortbread Cookie Sandwiches

INGREDIENTS

FOR THE 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

FOR THE 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

FOR THE SHORTBREAD SANDWICHES:

  • Walkers Shortbread Gluten Free Chocolate Chip Cookies

DIRECTIONS:

TO MAKE THE PUMPKIN CREAM CHEESE FROSTING:

  1. 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.
  2. 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.

TO MAKE THE MOCHA FROSTING:

  1. 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.
  2. Frost as directed by recipe. Store in refrigerator but serve room temperature.

TO MAKE COOKIE SANDWICHES:

  1. Pipe frosting between Walkers Chocolate Chip Gluten-Free Shortbread Cookies for an easy dessert!
Gluten Free Chocolate Chip Shortbread
Gluten Free Chocolate Chip Shortbread Gluten Free Chocolate Chip Shortbread
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