Snickerdoodles
1 cup butter, softened
1 and 1/2 c sugar
2 eggs
1 t vanilla (I use Mexican vanilla but any kind will work)
2 and 3/4 c flour
2 t cream of tartar
1 t baking soda
1/2 tsp salt
3 t cinnamon and 3 T sugar for rolling
Preheat oven to 400 degrees. Cream sugar and butter until light and fluffy. Add eggs and vanilla. Mix thoroughly. Stir dry ingredients together in separate bowl and add to creamed mixture. Chill for 20-30 min. Roll into Tablespoon size balls and then toss in the cinnamon/sugar mixture, coating the dough evenly. Bake for 8-10 minutes or until lightly browned but soft.
Pumpkin Cream Cheese
8 oz cream cheese
1/4 cup pureed pumpkin
1/4 c brown sugar
1/2 c powdered sugar
1 tsp pumpkin pie spice (or more)
1/2 tsp vanilla
Beat all ingredients with an electric mixer until smooth. Adjust powdered sugar to taste and texture. (It is kind of nice when it isn't too sweet, so you can taste the pumpkin better!) Cover and refrigerate for at least 1 hour. Remove from fridge, spoon about 1 T of cream cheese onto the flat side of the cookie. Press another cookie onto the cream cheese to make a sandwich. Put in a container to store in the refrigerator. For some reason they are better a bit chilled!
** This is the same as my other Snickerdoodle recipe, but when I do the sandwiches I cut back on the flour a bit so they are chewier, but not as pretty!
**We also like making really small sandwiches, about a teaspoon of dough per cookie. Super cute and tiny!
**Adapted from The Stirring Place
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