Dough:
Mix wet together:
- 24 g oil (2 Tbs)
- 2Tbs cold apple cider or ice water
- 60 g honey or agave syrup (3 Tbs)
Mix dry together:
- 100 g flour (about ¾ cup)
- Dash of each (to taste): salt, cinnamon, ground cloves, powdered ginger (For me that’s twice as much cinnamon as any other flavor, and a very small whiff of ginger and cloves)
- ¼ tsp baking powder (or a bit less if you are using stamps and want your lines to stay clearer.)
Then mix the wet and dry together and chill until very cold.
Filling:
Roast some pumpkin (or a sweet potato). Cool it. Peel it. Mash it with salt, brown sugar, cinnamon and vanilla to taste. A little soymilk or cream is nice. Add a little oil, margarine, or butter, and then beat it until fluffy. Taste to make sure it is delicious, adjust seasonings, try not to eat all of it. Put down that spoon I see you. Now chill. Put the bowl of filling in the fridge, too, if you like. It should be room temperature or cooler before assembly.
Roll out circles of the cold dough, put a small scoop of filling on each. Close up, pinch shut and roll to smooth roundness. Stamp with cookie stamps (if available), then bake 350F until lightly golden. Allow to cool.