Ginger Cookie Sandwiches

Ever since I purchased my Taste of Home Fall Baking magazine/cookbook, I have been wanting to make this recipe. I finally got the chance to bake these cookies this past weekend as a birthday gift for a co-worker.
I was a little concerned at first because my filling seemed runny and my cookies seemed crunchy instead of soft, despite baking them for the minimum time. However, after sitting in the refrigerator, the cookies softened up and the filling thickened up. These have a wonderful spicy/sweet flavor that is perfect for the fall season {or any season, for that matter}!
Note: The cookie batter has to chill overnight, so plan ahead when you want to make this recipe.



Ginger Cookie Sandwiches
adapted from Taste of Home Fall Baking
Yield: approx. 2 dozen

What You Need
Cookies:
1/2 cup butter or margarine
1/4 cup canola oil
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
3 tsp. ground ginger {I added more than this because the batter didn't taste spicy enough to me.}
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup sugar

Filling:
3 oz. cream cheese, softened
1/3 cup butter or margarine, softened
2 tsp. lemon extract {I didn't have this, so I used some lemon juice and dried orange peel.}
2 cups powdered sugar
1 tsp. pure vanilla extract

What To Do
~ In a large bowl, cream butter, oil, and brown sugar until light and fluffy.
~ Beat in egg and molasses.
~ Combine flour, ginger, baking soda, cinnamon, and salt.
~ Gradually add to creamed mixture and mix well.
~ Refrigerate overnight. {Don't skip this step. The batter will be much easier to handle if it's chilled.}

~ Shape into 1 in. balls. {I used the Pampered Chef small scoop for this.}
~ Roll in sugar and place on ungreased cookie sheet, 2 inches apart.
~ Flatten with a fork, forming a crisscross pattern. {Dip your fork in sugar to help keep it from sticking to the batter.}
~ Bake at 375 degrees F. for 8-10 minutes, or until cookies are set. {Do not overbake!}
~ Remove to wire wracks to cool.

~ In a small bowl, combine filling ingredients until smooth. If runny, refrigerate for 30-60 minutes until slightly thickened.
~ Spread filling on one cookie and top with another cookie.
~ Repeat with remaining cookies.
~ These are best stored in the refrigerator. If cookies are too crunchy, refrigerate for about a day before serving.

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