GINGER CREME SANDWICH COOKIES
With a lemony filling, these spiced cookies go over big because they have old-fashioned, comfort-food appeal. Your party guests will snatch them up! - Carol Walston, Granbury, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- Cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, ginger, baking soda, cinnamon and salt; gradually beat into creamed mixture. Refrigerate, covered, overnight., Preheat oven to 375°. Shape dough into 1-in. balls; roll in granulated sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake until set (do not overbake), 8-10 minutes. Remove to wire racks to cool., Meanwhile, combine filling ingredients until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. Refrigerate.
Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 154mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON GINGER SANDWICH COOKIES
I like to use star cutters for these..but any shape would do..adapted from Elinor Klivans..recipes..Big Fat Cookies. the lemon zest is outstanding in this recipe both in the cookie and the filling
Provided by grandma2969
Categories Dessert
Time 45m
Yield 9 sandwich cookies
Number Of Ingredients 13
Steps:
- to prepare the cookies:.
- sift dry ingredients into a medium bowl and set aside.
- in a large bowl, using an electric mixer on medium speed.beat the butter and powdered sugar till smooth -- about 1 minute.
- stop and scrape down sides of bowl as needed during mixing --.
- on low speed, mix in dry ingredients and the dough holds together and comes away from the sides of the bowl.
- divide the dough in half and form into two 6" discs -- wrap each in plastic wrap and refrigerate the dough until cold -- at least 45 minutes.
- preheat the oven to 325*.
- Line two cookie sheets with parchment paper or lightly spray with non stick spray.
- unwrap one piece of dough.lightly flour the rolling surface and rolling pin.roll the dough into a rectangle 12x8".and 1/4" thick.
- slide a butter knife under it to loosen it from the rolling surface.
- use a cookie cutter to cut out 3 1/2" circles or any shape you prefer --.
- set dough scraps aswide.
- place dough with help of thin metal spatula.cake frosting utensil works great here.
- 1" apart on prepared sheets -- they do not spread very much -- Repeat the rolling and cutting process with the second piece of dough. gather together all of the dough scraps, forming a smooth dish.repeat the rolling and cutting process.you will have 18 cookies when finished.
- cut about 1" circle, or other shape from the center of half of the cookies.and remove these from the cookies -- you can bake these for snacks.
- bake the cookies one sheet at a time until edges are light broqwn and tops are firm.about 20 minutes.
- cool for 3 minutes on the sheets before transfering them to a wire rack to cool completely.
- to prepare the FILLING:.
- in a medium bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, lemon zest and lemon zest till smooth.
- turn the cookies without the holes, bottom side up.leave just 1/8" plain edge, spread about 1 tblspoon filling on each one.
- place the bottoms of the cookies with the holes on top of the filling.
- Cookie sandwiches can be wrapped individually in plastic wrap and stored in a tightly covered container in refrigerator for up to 4 days.
- bring to room temperature before serving to enhance lemon flavors.
LEMON SANDWICH COOKIES
These lemon sandwich cookies are sophisticated, delicious, and very easy to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 3 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
- Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
- Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
- Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
- Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
LEMON-CREAM SANDWICH COOKIES
Categories Cookies Mixer Dessert Kid-Friendly Lemon Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 24 cookies
Number Of Ingredients 15
Steps:
- For filling:
- Using back of spoon, mash lemon peel and salt to paste in medium bowl. Add butter. Using electric mixer, beat until fluffy. Add sugar in 4 batches, beating after each addition until blended.
- For cookies:
- Boil lemon juice and lemon peel in small saucepan until mixture is reduced to 2 tablespoons, about 4 minutes. Pour into small bowl and cool. Sift flour, salt, and baking soda into medium bowl.
- Using electric mixer, beat butter in large bowl until fluffy. Add sugar; beat until blended. Beat in eggs, 1 at a time, then beat in yolks. Beat in lemon juice mixture. Add dry ingredients and stir to blend well. Cover dough and chill until firm, at least 4 hours and up to 1 day.
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Roll out 1/3 of dough on lightly floured surface to scant 3/8-inch thickness. Using 2-inch round cutter, cut out cookies. Transfer cookies to prepared baking sheets. Bake cookies, 1 sheet at a time, until golden at edges, about 12 minutes. Let cookies cool 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough.
- Spread 2 teaspoons filling on flat side of 1 cookie. Top with another cookie, flat side down. Repeat to make more sandwich cookies. DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.
GINGER COOKIE SANDWICHES WITH LEMON MASCARPONE
Sandwich ginger biscuits with a creamy, zesty filling to make these gluten-free teatime treats that are aromatic with wintry spices - cloves, nutmeg and cardamom
Provided by Edd Kimber
Categories Afternoon tea, Dessert, Treat
Time 44m
Yield Makes 12-15
Number Of Ingredients 16
Steps:
- To make the cookies, put the butter, sugars, treacle, egg and vanilla in a large bowl and mix together with an electric whisk until smooth and combined. In a separate bowl, mix together the remaining ingredients except the demerara. Add the dry ingredients to the egg mixture and mix until a very sticky dough is formed. Cover with cling film and chill for at least 4 hrs.
- Heat oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Roll the cookie dough into balls, about a tablespoon in size, then roll in the demerara sugar. Place on the lined trays, leaving about 2.5cm space between cookies.
- Bake for about 14 mins or until just lightly browned around the edges, swapping the trays over halfway through cooking. Allow to cool on the trays for 10 mins before transferring to a wire rack to cool completely.
- To make the filling, beat together the mascarpone and lemon curd in a bowl until smooth and creamy. Transfer to a piping bag fitted with a plain round piping tip. Pipe a layer of the cream onto the base of half the cookies and sandwich together with the other half. Will keep for 3-4 days in a sealed container in the fridge - the texture will turn soft and cakey (this is no bad thing).
Nutrition Facts : Calories 227 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 18 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
LEMON-CREAM SANDWICH COOKIES
A light lemon filling sandwiched between flaky butter cookies makes these a perfect accompaniment to hot tea or coffee.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool., For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and zest. Spread over the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
GINGER-LEMON COOKIES
Another great ginger cookie recipe. I found this a long time ago in an article about all-time best cookies (this one was submitted by a cookie-making all-star named Andrea Gordon.)
Provided by spatchcock
Categories Dessert
Time 28m
Yield 28 cookies
Number Of Ingredients 11
Steps:
- Set the oven at 325 degrees.
- Line 2 baking sheets with parchment.
- In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
- When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
- Sift the flour, baking powder, ginger, and salt.
- With the mixer set on its lowest speed, add the dry ingredients to the batter.
- Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
- With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
- Arrange them 2-inches apart on the baking sheets.
- Put the remaining 3 tablespoons of sugar in a bowl.
- Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
- Bake the cookies for 18 minutes or until the edges are golden brown.
- Cool on wire racks.
- Store in an airtight container.
LEMON-CREAM SANDWICH COOKIES
This is a terrific and addictive recipe for the best lemon cookies that you will ever put in your mouth. I can't take credit as this recipe comes from Citizen Cake in San Francisco. Enjoy!! These are well worth the work. This recipe can make 30+ cookies. It reall depends on how you cut the cookies and how much filling you add.
Provided by TaterBug
Categories Dessert
Time 35m
Yield 30 serving(s)
Number Of Ingredients 14
Steps:
- Filling:.
- Using the back of a spoon mash lemon zest and salt to a paste in a medium bowl.
- Add butter. Using an electric mixer, beat until fluffy.
- Add powdered sugar in 4 batches, beating after each addition until well blended.
- Cookies:.
- Boil lemon juice and lemon zest in small pan until the mixture is reduced to two tablespoons, this takes about four minutes, watch it closely.
- Pour into a small bowl and let cool.
- Sift flour, salt, and baking soda into a small bowl.
- Using an electric mixer beat butter in a large bowl until fluffy.
- Add sugar, beat until well blended.
- Beat in two whole eggs, one at a time, then beat in two egg yolks.
- Beat in lemon juice mixture.
- Add in dry ingredients and stir until well blended but do not overstir!
- Cover dough and chill until very firm, at least four hours and up to one day.
- Preheat oven to 375°F Line 2 baking sheets with parchment paper.
- Roll out dough on lightly floured surface to scant 3/8 inch thickness.
- Using 2 inch round cookie cutter, cut out cookies.
- Transfer cookies to baking sheets and bake one pan at a time for best results.
- Bake for 12 minutes or until edges are golden brown.
- Transfer to racks and cool completely, repeat with remaining dough.
- Spread 2 tablespoons of filling on the flat side of one cookie. Top with another cookie.
- Repeat process to make your sandwich cookies.
- Can be made 2 days ahead.
- Store airtight in the refrigerator.
Nutrition Facts : Calories 247.2, Fat 11.5, SaturatedFat 7, Cholesterol 56.5, Sodium 125, Carbohydrate 34.4, Fiber 0.5, Sugar 21.9, Protein 2.4
GINGER LEMON CREME SANDWICH COOKIES
9/11/2001 happened when I was on my maternity leave. When I am lonely, bored or frustrated I shoo everyone out of the kitchen and make a mess trying things out, usually while baking or making an unusual curry...A stroke of madness can turn into something really special. My daughter is now 10 years old and she begs for these...
Provided by Amy Wexler
Categories Cookies
Time 4h
Number Of Ingredients 15
Steps:
- 1. n a large bowl, whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt...set aside.
- 2. In a second large bowl, beat 1/2 the butter and 1/2 the sugar granulated sugar with an electric mixer on low speed until pale and fluffy, 1 to 2 minutes. Add egg, vanilla, and molasses, beating well after each addition.
- 3. Add flour mixture and beat until smooth. Divide dough between 2 large sheets of parchment paper and roll up snugly, twisting the ends like a candy wrapper, to make two 8-inch logs. Refrigerate until firm, about 2 hours.
- 4. Preheat oven to 350° Line 2 large baking sheets with parchment paper and set aside.
- 5. Place remaining granulated sugar in a shallow dish. Cut dough logs into 1/4-inch-thick slices. Roll the edges of each in sugar and transfer to prepared baking sheets, spacing about 1 inch apart. Bake until just firm around the edges, about 10 minutes; let cool completely on a rack.
- 6. In a large bowl, beat remaining butter, confectioners sugar, lemon juice and zest, and paste coloring with an electric mixer until fluffy, about 2 minutes. To assemble sandwiches, spread frosting onto half the cookies, then top with remaining cookies.
- 7. Idea: Make the dough when it suits your schedule, then cut and bake the cookies later when you have a free moment.
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