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1
Line two large baking sheets with parchment paper; set aside.
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2
In a clean electric spice or coffee grinder, combine allspice, peppercorns, cardamom, clove, and star anise; grind to a fine powder.
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3
Transfer spices to a large bowl, and add flour, salt, baking soda, and nutmeg; whisk to combine, and set aside.
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4
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.
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5
Add molasses and egg; beat to combine, about 1 minute.
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6
With mixer on low speed, add flour mixture; beat until just combined.
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7
Shape a 1/2 tablespoon of dough at a time into balls, and roll in granulated sugar.
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8
Place balls about 1 inch apart on the prepared sheets; press down to flatten slightly.
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9
Freeze or refrigerate until firm, at least 30 minutes or overnight.
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10
Preheat the oven to 350F.
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11
Let cookies come to room temperature.
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12
Bake, rotating sheets halfway through, until cookies are golden brown, 15 to 18 minutes.
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13
Transfer parchment and cookies to a wire rack to cool completely.
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14
Using an offset spatula, spread 2 teaspoons of AppleCream Cheese Filling onto the flat sides of half of the cookies.
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15
Spread 1 teaspoon apple butter over filling.
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16
Sandwich with remaining cookies, keeping flat sides down.
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17
Once filled, cookies can be kept in an airtight container in the refrigerator for up to 4 days.
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18
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.
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19
Use immediately, or cover tightly with plastic wrap and refrigerate overnight.
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20
If refrigerated, let stand at room temperature for 20 minutes to soften slightly before using.
