Pumpkin Shortbread Sandwiches | Recipes

Pumpkin Shortbread Sandwiches

(5) Ratings:
Prep Time:
Baking Time:
Makes:about 30 sandwich cookies
Freezing:excellent

Melt-in-your-mouth shortbread and yummy icing make these Halloween treats a real hit.

Ingredients

Shortbread

2 cups 500 mL butter, softened
1 cup 250 mL sugar
3 ¼ cups 800 mL Robin Hood® Original All Purpose Flour
½ cup 125 mL corn starch

Decoration

Orange coloured sugar (optional)

Filling

2 cups 500 mL icing sugar
¼ cup 50 mL butter, softened
1-2 tbsp 15-30 mL milk
1 tsp 5 mL pure vanilla extract
Drops of orange food colouring, if desired

Directions

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. Tip

    A prepared baker is a successful baker! Before getting started, read through the recipe with your kids and put together a measuring station.

  3. Shortbread: Cream butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  4. Combine flour and corn starch in a separate medium bowl. Add to butter mixture on low speed until well combined.
  5. Divide dough into 4 pieces. On a lightly floured surface, roll each piece to a ¼” (5 mm) thickness. Cut out shapes using a 2” (5 cm) cookie cutter. Gather up scraps and repeat with remaining dough. Place on prepared baking sheets, 2” (5 cm) apart. Sprinkle with orange sugar if desired.
  6. Tip

    Have your kids divide up the dough and see if they can get it into four equal pieces. If you have a food scale, you can weigh each piece to make sure they’re all the same.

  7. Bake in preheated oven, 10 to 12 minutesCool on wire rack.
  8. Filling: Beat icing sugar, butter, milk, and vanilla in a medium mixing bowl for 2 minutes. Beat in orange food colouring, if you are using it.
  9. Tip

    Try adding different food colouring to the filling. Get your kids to choose their favourite colours, or use Halloween colours.

  10. Place cookies top side down. Spread 2 tsp (10 mL) filling on one cookie and top with another cookie.

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