Pumpkin stuffed molasses crust cookies


Molasses Crust cookie dough:

2 large eggs (or egg substitute)
1 cup butter
1 cup brown sugar, packed
6 tbls molasses
1/2 cup vegetable shortening (lard or shredded ice cold salted butter)
1 cup all purpose flour 4 cups whole wheat flour 
1 tsp baking soda 
2 tsp salt



1 cup granulated sugar
1 cup canned or baked pie pumpkin
1 teaspoon cinnamon
1 tsp ginger
1/2 tsp nutmeg


 Mix, roll out and use a large glass to cut out circles. Place on pan and then put in a heaping tablespoon of filling into the middle and then layer the second cookie crust on top.


 Bake at 375 degrees for 15 to 20 minutes or until deep golden brown.


Cool on a rack for at least five minutes before cutting and serving. Best when served hot with ice cold vanilla ice cream.