Pumpkin Butter & Molasses Sandwich Cookies

Ingredients

¾ cup Shortening

1 cup Brown Sugar, packed

1 Egg

¼ cup Molasses

2 ¼ cup All Purpose Flour

2 teaspoons Baking Soda

1 teaspoon Cinnamon

1 teaspoon Ground Ginger

½ teaspoon Ground Cloves

¼ teaspoon Salt

1 Jar Pumpkin Butter

Preparation

1.      In a standing electric mixer, cream together shortening and brown sugar.  When light and fluffy, add egg and molasses and mix until combined.

2.      Gradually add remaining ingredients until combined, being sure to incorporate ingredients at bottom of bowl.

3.      Preheat oven to 350^o F.  Using a cookie scoop or small ice cream scoop, form balls of dough and press to just slightly flatten.  Refrigerate dough balls for about 20 minutes.

4.      Place cookies on a Silpat-lined baking sheet and sprinkle with raw (turbinado) sugar.  Bake until just cooked through, about 15 minutes.  Place on cooling rack til cool.

5.     Spread an even layer of Pumpkin Butter on the bottom of one cookie, then sandwich another cookie on top. Enjoy!