Ginger Creme Sandwich Cookies |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 30 |
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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 Ingredients:
3/4 cup shortening |
1 cup packed light brown sugar |
1 egg |
1/4 cup molasses |
2-1/4 cups king arthur unbleached all-purpose flour |
3 teaspoons ground ginger |
2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 cup sugar |
filling: |
1 package (3 ounces) cream cheese, softened |
1/3 cup butter, softened |
2 teaspoons lemon extract |
2 cups confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Cover and refrigerate overnight.
2. Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 375° for 8-10 minutes or until set (do not overbake). Remove to wire racks to cool.
3. In a small bowl, combine filling ingredients until smooth. Spread over the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2-1/2 dozen.
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