Ginger Cookie - Sorbet Sandwiches |
|
 |
Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 4 |
|
This is a delicously different dessert sandwich, a recipe from Martha Stewart!! So good. Ingredients:
2 cups flour |
2 teaspoons ground ginger |
1/2 teaspoon salt |
1 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/4 teaspoon clove |
10 tablespoons unsalted butter, room temperature |
1/3 cup plus 5 tsp. sugar, plus more for rolling and flattening |
1 large egg |
1/4 cup unsulphured molasses |
2 tablespoons finely chopped candied ginger |
1 pint mango sorbet |
1 pint raspberry sorbet |
Directions:
1. Preheat oven to 325°F
2. Whisk flour, ginger, salt, baking soda, cinnamon and cloves in a bowl.
3. With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, 2-3 minutes. Mix in egg, then add molasses and candied ginger. Reduce speed. Gradually mix in flour mixture. Wrap dough in plastic, and refrigerate until slightly firm, about 15 minutes.
4. Using a 1 1/2 inch ice cream scoop, drop balls of dough onto parchment lined baking sheets, Roll each one in sugar, and return to sheets, spaceing 2-inches apart. Using the bottom of a glass dipped in sugar, flatten into 3-inch rounds. Bake until the edges are golden brown, 8-10 minutes.
5. Let cool completely, Cookies can be stored in airtight container for up to 2 days,.
6. Sandwich one scoop of sorbet with 2 cookies. Repeat, alternating sorbet flavors. Serve immediately, or freeze in airtight containers up to 3 hours.
|
|