We cannot wander this weary trail alone, reader. Like that famous quote from the well renowned, classic movie that was out two years ago, "Life's better with company." (That's from Up in the Air starring George Clooney, that older hot lady, and the chick from Twilight. No, not Kristen Stewart. No one likes her). That's why we self-accredited news anchors often have to turn to our people in the field, such as my good friend Kate Sabato. See below for her letter and her amazing Pumpkin Spice Linzer recipe.
Also, it seems I have been challenged, reader! A certain "Cassie" commented on my last post, asking me to try various types of pumpkin coffee and weigh in on the subject. Gauntlet=thrown(Actually, it was a very nice comment, so it's more like giving you a pretty lace glove than throwing a gauntlet or slapping you in the face with it.) I'm thinking I will try Dunkin Donuts, Wawa, Starbucks, and some local places. Any other suggestions? I am always willing to listen to open and honest feedback as long as it 100% agrees with my opinion.
Kate Sabato's Pumpkin Spice Linzer Cookies:
Dear Kristen--
Longtime listener, first time caller here.
This weekend, I engaged in an ambitious pumpkin project I thought you would appreciate, especially given your earlier post re: pumpkin butter.
A few weeks ago I impulse-purchased Halloween-themed linzer cookie cutters. Between shows today, we had a potluck dinner and I brought:
Pumpkin Spice Linzer Cookies feat. Quick Homemade Pumpkin Butter
First, on the pumpkin butter: it is waaay easier to make than the farmers market would have you believe. I adapted this recipe from the intermet:
Ingredients
1 (big) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 cup dark brown sugar
1/2 cup white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
Dash or two of salt
Directions:
Dump everything in a midsize saucepot, stir it up. Bring it to a boil over medium heat, then simmer until it gets a little thicker. Chill and serve. It's also good warm.
The cookies, as with all homemade cookies, are way more complicated than Martha Stewart would have you believe. The secret ingredient is patience-- I recommend making the cookies one day and filling them the next. This recipe is adapted from the Wilton one that came with my impulse-purchase.
Ingredients:
2 cups butter, softened (yes, that's a whole box of butter)
1 1/3 cups sugar
2 eggs
1 teaspoon vanilla extract
4 cups flour
1 1/3 cups finely ground almonds (I used blanched almonds and ground them up in my coffee grinder, I suppose a food processor would work just as well)
2 tsp cinnamon
2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp allspice
Dash of ground cloves
Mix flour, almonds, and spices together. In a different bowl, beat butter and sugar with electric mixer. Add eggs and vanilla; mix well. Add flour mixture.
The dough is very sticky. Break it up into 4 pieces, roll each piece into a ball, dust with flour and squish into a disk about 1" thick. Wrap with plastic wrap or wax paper and chill.
This is where the baking and counting happens, so when you're ready, preheat your oven to 350¤. Roll out the cookie dough to about 1/8" and cut an equal number of top cookies (with a cutout) and bottom cookies (without) OR, if you don't have a linzer cookie cutter thing, just make an even number of cookies.
Bake 10 minutes or until light golden brown. Give em a minute before you move them to a flat surface. When they're cool, put about a teaspoon of pumpkin butter on the bottom cookies and sandwich them together with the top cookies.
They taste like autumn and couple very well with a Pumpkin Fizz cocktail (shot of vodka, shot of pumpkin liqueor, fill with ginger ale).
I hope this helps with your pumpkin palooza! I would be happy to eat them again, if you want to borrow my linzer cutters.
xoxo,
Kate
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