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.
CARROT-GINGER TEA SANDWICHES
I have had a couple of tea parties with my granddaughters. I let them choose the menu and this was one of the tea sandwiches Valerie chose. When I go to stay with them I make up several different sandwich fillings for them to make their own sandwiches for their lunchboxes and again this one is always requested.
Provided by Marsha Gardner
Categories Other Side Dishes
Number Of Ingredients 7
Steps:
- 1. * Choose the best-quality bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
- 2. In a medium bowl, combine carrots, cream cheese, mayonnaise, and ginger; add salt and pepper. Spread one side of each piece of bread lightly with butter. Top the buttered side of 2 slices of bread with carrot/ginger mixture (about 1/4-inch thick). Top with alfalfa sprouts and top with the remaining bread slices, buttered side down. Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
- 3. MAKING SANDWICHES AHEAD OF TIME: If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.
GINGERED CREAM CHEESE SANDWICHES
Cream cheese is to me what chocolate is to others...I use it in so many ways. This is another winner!
Provided by Happy Harry 2
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put cream cheese out for at least 1/2 hour to soften.
- Toast the muffins.
- Combine cheese, ginger and zest. Thin out with juice. Add just drops at a time until it reaches a texture you like. Add some sugar as desired.
- Spread on muffins. Make sandwich.
- If you like a thicker coat of cream cheese, increase the amount you make.
Nutrition Facts : Calories 185.6, Fat 6, SaturatedFat 3.6, Cholesterol 16.2, Sodium 327.1, Carbohydrate 26, Fiber 2, Sugar 2.2, Protein 7.2
GRILLED CREAM CHEESE SANDWICH
I love all grilled sandwiches! This one is very easy to make and it's great on it's own or with additions. I use low fat cream cheese and it's always good.
Provided by mydesigirl
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Melt 1 teaspoon butter in a small skillet.
- Spread cream cheese on one slice of bread.
- If adding extras-do so now.
- Cover with second slice of bread and butter the top slice with the other teaspoon of butter.
- Place in hot buttered skillet on unbuttered side.
- Grill until lightly browned.
- Flip it and lightly brown the other side.
- Serve!
Nutrition Facts : Calories 466.1, Fat 26.6, SaturatedFat 13.2, Cholesterol 62.9, Sodium 558.7, Carbohydrate 50.4, Fiber 4.3, Sugar 19.6, Protein 8.3
CARROT GINGER TEA SANDWICHES
This sandwich was part of the Tea we enjoyed at the Empress Hotel in Victoria, BC. I've not been able to find "sweet ginger paste" in this country, so I just grate some fresh ginger and sweeten it.
Provided by TigerJo
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend grated carrots, cream cheese, mayo, and ginger paste (if desired); add salt and peper to taste.
- Butter all four pieces of bread; place carrot mixture onto one slice; put other piece of buttered bread on top.
- Cut off the crusts and cut to preferred size.
Nutrition Facts : Calories 169.3, Fat 10, SaturatedFat 4.6, Cholesterol 20, Sodium 269.4, Carbohydrate 17.9, Fiber 2.8, Sugar 3.4, Protein 3.7
GINGER-CREAM MERINGUE SANDWICHES
Like classy cookies? Get out the superfine sugar and crystallized ginger to make these elegant Ginger-Cream Meringue Sandwiches.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 25 servings, one meringue sandwich each.
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Trace 50 (2-inch) circles on large sheets of parchment paper; place on baking sheets. Set aside. Place 3/4 cup of the almonds in food processor; pulse until finely chopped. Set aside. Beat egg whites with electric mixer on medium speed until stiff peaks form. Add sugar, 1 Tbsp. at a time, beating until sugar is well blended and dissolved after each addition. Gently stir in finely chopped almonds.
- Spoon 1 Tbsp. egg white mixture onto each parchment circle; lightly spread to edge of circle. Top each with 3 or 4 of the remaining sliced almonds. Bake 25 to 30 min. or until meringues are golden brown. (Meringues should lift easily off the paper and sound hollow when tapped.) Cool completely.
- Mix cream cheese, ginger and honey until well blended. Spread about 2 tsp. of the cream cheese mixture onto each of 25 meringues just before serving; top each with a second meringue to make sandwich.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
TRIPLE-GINGER CREAM SANDWICHES
These sparkly cookies take classic gingerbread and turn up the volume with three variations of ginger and a decadent cream cheese filling.
Provided by Samantha Seneviratne
Categories Bake Cookies Christmas Kid-Friendly Dessert Ginger Christmas Eve Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 dozen sandwiches
Number Of Ingredients 21
Steps:
- Make the cookies:
- Whisk ground ginger, fresh ginger, pepper, cinnamon, salt, baking soda, nutmeg, cloves, and 2 cups flour in a medium bowl; set aside.
- Beat brown sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, 3-4 minutes. Add egg yolks and molasses and beat until combined. Add dry ingredients and beat on medium-low speed until well combined, about 3 minutes.
- Divide dough between 2 pieces of plastic wrap and flatten each into an 8"-diameter disk. Wrap each disk in plastic and chill until firm, about 1 hour.
- Position racks in upper and lower thirds of oven; preheat to 350°F. On a lightly floured surface, roll out 1 disk of dough to an 1/8" thickness. Using 2" round cutter, cut out rounds, rerolling scraps once (you should have 36 rounds).
- Arrange rounds on 2 parchment-lined baking sheets at least 1/2" apart; sprinkle with cane sugar. Bake, rotating sheets halfway through, until cookies are puffed and edges are lightly golden, 8-10 minutes. Transfer sheets to wire racks and let cookies cool. Repeat with remaining dough.
- Make the filling and assemble the sandwiches:
- Beat cream cheese, powdered sugar, and candied ginger in the bowl of stand mixer fitted with the whisk attachment on medium-high speed until smooth and fluffy, about 2 minutes.
- Just before serving, spread about 1 tsp. filling on flat side of half of the cookies. Sandwich with remaining cookies, sugared sides up.
- Do ahead
- Unfilled cookies can be made up to 1 week ahead; store in an airtight container at room temperature. Filling can be made 3 days ahead; chill in an airtight container. Let filling come to room temperature and fill cookies just before serving.
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