Ginger Cream Molasses Sandwich Cookies
I love molasses cookies. Was trying to come up with a way to make them more “special” for the holidays and thought of sandwich cookies. The cream filling is not too sweet and the crystallized ginger the perfect special touch! Serves: 24
Ingredients: COOKIES
3/4 c butter
3/4 c packed brown sugar
1 egg
1/2 c molasses
2 1/2 c all purpose flour (maybe 1/2 cup is SR)
2 tsp bicarb soda
1/4 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice (or 3/4 tsp ginger and 1/4 tsp nutmeg)
turbinado sugar for rolling (or regular granulated sugar, but turbinado is prettier and tastier)
CREAM FILLING
1 c mascarpone cheese
1 c whipping cream
2 tsp vanilla extract
1/4 c icing mixture
2-3 Tbsp finely chopped crystalized ginger (to taste)
1. Cream butter and sugar. Beat in egg and molasses.
2. In a mixing bowl, combine the flour, salt, baking soda and spices. Add to the butter mixture and mix well. Chill for one hour.
3. Preheat oven to 350 F and grease a baking tray. Roll pieces of dough into small balls (about 3/4in). Roll the balls in the turbinado sugar and place on baking trays about 2 in. apart. Bake for 8-12 minutes, ’til set but still soft. Do not overbake.
4. Gently fold in the crystalized ginger.
5. When cookies are cool, spread bottom of one cookies with 1-2t. of filling and top with another cookie. Gently press together. Store in refrigerator (if they last longer than a day!)
QUOTES FROM OTHERS:
.. the Turbinado mixed into the cream filling was the bomb! The little extra crunch and and the flavor was amazing.
..might need some SR