My Vanilla Almond Butter is a star in both the cookie part and the filling of Pumpkin Vanilla Almond Snickerdoodlewiches. Sweet creamy vanilla almond butter compliment the pumpkin and snickerdoodle flavors well. Make it a double decker if you are feeling adventurous.
Cookies:
½ cup JUSTIN’S® Vanilla Almond Butter
½ cup Butter, softened
¾ cup Brown Sugar
1 Egg
1 teaspoon Vanilla
3 tablespoons Pumpkin Butter
1 ½ cup Whole Wheat Flour
½ teaspoon Baking Powder
½ teaspoon Salt
¼ cup Sugar
2 teaspoons Cinnamon
Filling:
½ cup JUSTIN’S® Vanilla Almond Butter
3 tablespoons Butter
1 cup Powdered Sugar
½ teaspoon Cinnamon
2 tablespoons Milk
For the Cookies:
1. Preheat the oven to 375°F.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg, JUSTIN’S® Vanilla Almond Butter, pumpkin butter, and vanilla. Add the flour and baking powder, and mix until all of the ingredients are well incorporated.
4. Shape the dough into 1-inch balls.
5. In a small bowl, combine the cinnamon and sugar.
6. Roll each dough ball in the cinnamon-sugar mixture, and place all the cookies on a baking sheet 2 inches apart.
7. Bake for 10-12 minutes or until done.
For the Filling:
1. In a medium bowl, beat together all of the ingredients for the filling until smooth.
2. Once cooled, spread 1 tablespoon of filling between two cookies.
