Copyright Simply Sweet {and Savory}. Powered by Blogger.

Search This Blog

Blog Archive

Followers

Total Pageviews

Labels

apple (5) apples (1) bagels (2) baked oatmeal (1) baking (29) banana (1) bananas (1) bars (2) basil (2) berries (3) beverages (1) biscotti (1) biscuits (3) blueberry (2) braiding bread (1) bread (10) bread in a jar (1) breakfast (13) broccoli (1) brown rice (1) brown sugar (1) brownies (1) bundt (1) buttermilk (3) cake (5) cake filling (1) cake in a jar (1) cake topping (1) candy (1) carrot cake (1) casserole (4) cheese (1) cherries (1) chex mix (3) chicken (4) chicken sausage (1) chickpeas (1) chili (2) chips (1) chives (1) chocolate (8) chocolate chips (4) cinnamon (2) citrus (2) clean eating (2) coffee (1) cookies (14) cooking (7) crackers (1) cranberries (6) cream cheese (2) crepes (1) cupcake (1) cupcakes (1) custard (1) dairy free (1) decorating (1) dessert (16) dill (1) dinner (6) dried fruit (2) egg whites (1) eggs (4) fall (17) fast (5) filling (1) fish (1) flax seed (2) flour (1) frosting (2) Frosty (1) fruit (3) fudgsicle (1) gift (2) ginger (1) giveaway (2) gluten free (1) granola (1) granola bars (1) grilling (1) ham (1) healthy (10) herbs (2) honey (3) hot fudge (1) hummus (2) ice cream (3) kale (1) lasagna (1) lemon (3) lunch (5) macaroni and cheese (1) maple (1) marinate (1) marshmallow (1) meringues (2) mint (1) montgomery's cafe (1) Moroccan (2) muffins (5) no bake (2) non-dairy (1) nutella (2) nuts (2) oatmeal (3) oats (2) omelet (1) onion (3) orange (2) Oreos (1) parmesan (1) pasta (3) peanut butter (7) peppers (1) popcorn (2) popsicle (1) pot pie (1) potatoes (1) pudding (1) pumpkin (14) pumpkin pie spice (10) pumpkin seeds (1) quick (1) quick bread (1) raspberries (1) restaurant reviews (2) rice krispie treats (1) roasting (2) rolls (1) Sacred Sunday (2) sausage (1) savory (6) seafood (1) shrimp (2) Silent Saturday (2) simple (1) slow cooker (1) smoothie (3) snack (12) snacks (8) sour cream (2) spices (21) spicy (1) spinach (1) spread (1) squash (1) steelhead trout (1) summer (1) sunflower seeds (1) supper (4) sweet (15) sweet potato (1) Thanksgiving (2) tips (2) tortillas (1) truffles (1) tuna (1) turkey (1) tutorials (1) vegetables (3) vegetarian (1) vt pie and pasta company (1) waffles (1) Weight Watchers (1) white chocolate (2) yeast (1) yogurt (2) ziti (1) zucchini (2)

Wednesday, November 9, 2011

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.

Pin It

2 comments:

  1. Oh man these look SO GOOD:) I may just play around with this recipe. Thanks for sharing:) I love your blog!

    ReplyDelete
  2. Thanks, Jacki! Let me know how yours turn out! I love your blog too! :)

    ReplyDelete