Pumpkin Butter Sandwich Cookies

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

In a small bowl, whisk together the flour, cornstarch, baking powder and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the egg yolks, brandy and vanilla and beat on low speed until combined. Add the flour mixture and continue beating on low speed until combined. If the dough is still sticky, add more flour, 1 to 2 Tbs. at a time, until the dough is no longer sticky. Divide the dough in half and shape each half into a ball, then flatten and wrap with plastic wrap. Refrigerate the dough for at least 30 minutes and up to overnight.

On a lightly floured work surface, roll out one of the dough disks 1/4 inch (6 mm) thick. Using a 2-inch (5-cm) round cookie cutter, cut out cookies. Transfer the cutouts to the prepared baking sheets. Gather up and reroll the scraps and cut out more cookies. Repeat with the remaining dough disk.

Bake the cookies until firm and a pale gold color around the edges, 12 to 15 minutes. Transfer to a rack and let cool completely.

Spread about 1 tsp. of the pumpkin butter on the flat side of half of the cookies. Top with the remaining cookies, flat side down. Store in an airtight container for up to 3 days. Just before serving, dust the cookies with confectioners’ sugar. Makes about 16 sandwich cookies.

Williams Sonoma Test Kitchen