Ginger Sandwich Cookies Food

GINGER CREME SANDWICH COOKIES

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.

GINGER SANDWICH COOKIES

Steps:

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Place the flour, ginger, baking soda, cinnamon, cloves, and salt in a sifter and sift into a bowl. Set aside.
• In a large bowl, mix together the butter and brown sugar until light and fluffy.
• Beat in the egg. Then, stir in the molasses.
• Add the sifted ingredients into the molasses mixture.
• Shape the dough into 1-inch sized balls, rolling them into the granulated sugar.
• Place the cookies a couple of inches apart onto the lined baking sheet, flattening slightly.
• Bake for 8-10 minutes, letting them cool before transferring to a wire rack to cool completely.
• In a large bowl, cream the butter with an electric mixture on medium speed until the butter is light and fluffy, about 2 minutes. (You can also use a stand mixer with the paddle attachment.)
• Add in the almond extract and salt.
• Add in the confectioners' sugar, about 1/2 cup at a time. Once all the sugar is added, mix on high for 2-3 minutes.
• Once fully combined, gently fold the marshmallow creme into the frosting by hand. This can be used immediately or refrigerated until ready to use.
• When ready to use, spread the filling on the bottoms of half the cookies and top with the remaining cookies.

LEMON GINGER SANDWICH COOKIES

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.

GINGER SANDWICH COOKIES

Steps:

• 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.