Molasses Sandwich Cookies

From Everyday Food September 2006.

• Ready In: 1 hr 20 mins
• Serves: 30

Ingredients

• Cookies

• 1 1⁄2 cups flour
• 1⁄2 teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1  cup  packed light-brown sugar
• 1⁄2 cup butter, room temperature
• 1  egg
• 1⁄4 cup  light unsulphured molasses

• Creamy Molasses Filling (Makes 1 1/2 cups)

• 12  tablespoons  softened butter
• 3  tablespoons  light unsulphured molasses
• 2  cups confectioners' sugar

Directions

1. Preheat oven to 350°.
2. COOKIES: In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
3. Beat sugar and butter until combined.
4. Beat in egg, then molasses, until smooth.
5. Gradually add flour mixture until a dough forms.
6. Drop rounded measuring teaspoonfuls of dough onto ungreased (or parchment-lined) baking sheets, about 1 1/2 inches apart.
7. Bake until centers are dry to the touch, 12 to 15 minutes.
8. Cool 1 minute on baking sheets; then transfer to a rack to cool completely.
9. FILLING: Whisk butter with molasses until smooth.
10. Gradually whisk in confectioners' sugar; whisk until smooth and spreadable.
11. Spread a rounded measuring teaspoonful of filling on the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled.
12. Store in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days (cookies may soften during refrigeration).