MOLASSES SANDWICH COOKIES
Molasses adds sweetness and color to these rich sandwich cookies and their buttery filling. Try them with a glass of milk or a cup of tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
- In a large bowl, with an electric mixer, beat sugar and butter until combined. Beat in egg, then molasses, until smooth. On low speed, gradually add flour mixture until a dough forms.
- Drop rounded measuring teaspoonfuls of dough onto 2 ungreased (or parchment-lined) baking sheets, about 1 1/2 inches apart.
- Bake until centers are dry to the touch, 12 to 15 minutes; rotate pans from top to bottom and front to back halfway through. Cool 1 minute on baking sheets; then transfer to a rack to cool completely.
- Make Creamy Molasses Filling: Whisk butter with molasses until smooth. Gradually whisk in confectioners' sugar; whisk until smooth and spreadable. Makes 1 1/2 cups.
- Spread a rounded measuring teaspoonful of Creamy Molasses Filling on the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled. Store in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days (cookies may soften during refrigeration).
GLITTERING LEMON SANDWICH COOKIES
If Santa's elves grew citrus trees, these sparkling lemony bites would surely be among the branches. Sugared dough balls should be chilled before baking for 30 minutes or frozen 5 to 10 minutes to preserve their round shape. Keep chilled after baking. A few suggestions - These are great with lemon extract added to the dough - in addition to the vanilla. They are also good with oranges and orange juice. I have heard it suggested but have not tried - lemon curd instead of buttercream and peppermint sprinkles with chocolate filling. Recipe Source: Gourment Mag
Provided by Ceezie
Categories Dessert
Time 45m
Yield 40-50 sandwich cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
- Whisk together flour, cornstarch, and salt.
- Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.
- Put sanding sugars in different bowls. Roll a scant tsp of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.
- Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.
- Form and bake more cookies on second baking sheet.
- Make Filling and Sandwich Cookies: Beat butter then add all other filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.
- Turn over half of cookies and pipe about 1/2 tsp filling on flat side of each. Sandwich with remaining cookies, pressing gently.
MOLASSES AND SPICE LEMON SANDWICH COOKIES
It's really hard to imagine what a wonderful combination this is. Make it once and you'll be hooked! Why this recipe works: these cookies combine the best of two worlds - a chewy molasses cookie with a tart lemon filling. To keep the cookies soft and chewy, take care not to overbake them. They are done when the cookies puff and just start to crack on top (they should sink into flat cookies when you take them out of the oven). For the best flavor, use fresh spices (replace your spices if they are more than one year old) and dark (or robust) molasses, avoiding black-strap molasses, which will make the cookies bitter.
Provided by Wish I Could Cook
Categories Dessert
Time 50m
Yield 40 cookies, 20 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Combine wet ingredients and sugar in one bowl, dry ingredients in another, then combine.
- Chill for about in hour so the dough is easy to work with.
- Form into balls and roll in sugar and place on a baking sheet lined with parchment paper. Bake for 10 minutes or until the tops just start to crack a bit. Remove from oven and cool completely before filling.
- Filling:.
- Combine remaining 3 tablespoons margarine, lemon juice, and confectioner's sugar in bowl and whisk until smooth. Spread heaping teaspoon filling over bottoms of half of cooled cookies. Top with remaining cookies and let filling set 1 hour.
- When cookies are cool, and filling is ready, just frost the bottom of one cookie with the frosting and place another cookie on top to make a sandwich.
- Enjoy!
Nutrition Facts : Calories 161.5, Fat 0.2, SaturatedFat 0.1, Sodium 126.1, Carbohydrate 38.8, Fiber 0.6, Sugar 25.4, Protein 1.7
MOLASSES SPICE COOKIES
Many readers wrote in asking how to make the molasses cookies pictured with Marie Fletcher's sorghum memories in the Sept/Oct issue. Here is her recipe:
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, ginger, cinnamon and cloves. Gradually add to the creamed mixture and mix well., Shape into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until the tops crack. Remove cookies to wire racks to cool.
Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON SANDWICH COOKIES
Make and share this Lemon Sandwich Cookies recipe from Food.com.
Provided by Vicki Kaye
Categories Dessert
Time 2h15m
Yield 24 cookies, 8 serving(s)
Number Of Ingredients 14
Steps:
- Boil lemon zest and juice in a small saucepan over medium heat until reduced to 1 tablespoon, 3 to 5 minutes. Remove from heat and cool.
- Beat together butter, sugar, and salt with an electric mixer at medium speed until pale and fluffy, about 5 minutes. Add yolk and egg, one at a time, beating well after each addition, then beat in lemon reduction. At low speed, mix in baking soda and flour until just combined.
- Form dough and into a 6-inch disk. Chill, wrapped, until firm, about 2 hours.
- Preheat over to 375 with racks in middle and upper positions. Butter 2 large baking sheets. Roll out dough on a lightly floured surface with a lightly floured rolling pin to a 13-inch (1/8-inch-thick) round. Cut out cookies, rerolling dough once. Bake 1 inch apart until edges are golden, about 15 minutes.
- Transfer to a rack to cool completely.
- MAKE LEMON FILLING: Mince zest with salt. Beat butter with electric mixer until light and fluffy, then beat in zest paste. Reduce speed to low, then mix in sugar until well combined.
- ASSEMBLE COOKIES: Spread filling (about a rounded Tbsp) on half of the cookies and sandwich with remaining cookies. Press slightly, then smooth edges with a butter knife or small spatula. Chill until filling sets, about 30 minutes.
Nutrition Facts : Calories 734.9, Fat 36, SaturatedFat 22.3, Cholesterol 135.5, Sodium 573.3, Carbohydrate 101.5, Fiber 1.1, Sugar 75.8, Protein 4.7
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