Spice Sandwich Cookies

Preparation

1. Step 1

   Line two large baking sheets with parchment paper; set aside. In a clean electric spice or coffee grinder, combine allspice, peppercorns, cardamom, clove, and star anise; grind to a fine powder. Transfer spices to a large bowl, and add flour, salt, baking soda, and nutmeg; whisk to combine, and set aside.

   Step 2

   In the bowl of an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy, 3 to 4 minutes. Add molasses and egg; beat to combine, about 1 minute. With mixer on low speed, add flour mixture; beat until just combined.

   Step 3

   Shape a 1/2 tablespoon of dough at a time into balls, and roll in granulated sugar. Place balls about 1 inch apart on the prepared sheets; press down to flatten slightly. Freeze or refrigerate until firm, at least 30 minutes or overnight.

   Step 4

   Preheat the oven to 350°F. Let cookies come to room temperature. Bake, rotating sheets halfway through, until cookies are golden brown, 15 to 18 minutes. Transfer parchment and cookies to a wire rack to cool completely.

   Step 5

   Using an offset spatula, spread 2 teaspoons of Apple–Cream Cheese Filling onto the flat sides of half of the cookies. Spread 1 teaspoon apple butter over filling. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 4 days.

2. Apple—Cream Cheese Filling

   Step 6

   In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and apple butter on medium speed until well combined, about 3 minutes. Use immediately, or cover tightly with plastic wrap and refrigerate overnight. If refrigerated, let stand at room temperature for 20 minutes to soften slightly before using.