Ginger Sandwich Cookies
"Nice lemon cream stuffed ginger cookies...try rolling edges with crumbles of crystallized ginger.
Can be stored in airtight container between wax paper for up to 1 week."
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Yields:
-
20 cookie sandwiches
ingredients
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 2 tablespoons unsalted butter, softened
- 3⁄4 cup sugar
- 1 large egg, at room temperature
- 1⁄4 cup unsulphured molasses
- 6 tablespoons unsalted butter, softened
- 2 cups confectioners' sugar
- 1 1⁄2 tablespoons fresh lemon juice
directions
- Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
- Make the cookies: In a bowl, whisk the flour, baking soda, ginger, cinnamon and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, 3 minutes. Beat in the egg and molasses. Add the dry ingredients and beat at low speed until incorporated, scraping down the bowl.
- Working in 2 batches, drop scant tablespoons of the dough onto the baking sheets, 3 inches apart. Bake the cookies for 20 minutes, until risen and fallen and slightly firm; shift the sheets from top to bottom and front to back halfway through for even baking. Let cool slightly, then transfer the parchment paper to racks and let the cookies cool completely. Bake the remaining cookies.
- Make the filling: In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the confectioners’ sugar at medium speed until light and fluffy, about 3 minutes. Beat in the lemon juice.
- Arrange the cookies in pairs on a large work surface. Spoon or pipe 1 rounded tablespoon of the lemon filling onto the flat side of half of the cookies. Sandwich with the remaining cookies, pressing them together so the filling spreads to the edge.
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RECIPE SUBMITTED BY
<p>I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well. We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects. </p>
<p>Our current food interests have been on curries, steak, shellfish, and healthy desserts. The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients.</p>
<p>But we enjoy our wine (we keep a journal) and time together as we cook. When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port. So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines. And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt! </p>
<p>But we do love to indulge! And love entertaining family and friends to sample new creations or enjoy some our famous concontions. </p>
<p>Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals. Just for fun and some interested friends. I'll create a recipe list when I have made more progress.</p>
