Ginger Cream Molasses Sandwich Cookies
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| Recipe Rating: | |
| Category: | Cookies |
| Serves: | 24 |
| Prep Time: | 30 Min |
| Cook Time: | 10 Min |
Ingredients
| COOKIES | |
| 3/4 c | butter Visit GoBoldWithButter.com
|
| 3/4 c | packed brown sugar |
| 1 | egg |
| 1/2 c | molasses |
| 2 1/2 c | all purpose flour |
| 2 tsp | baking soda |
| 1/4 tsp | salt |
| 1 tsp | cinnamon |
| 1 tsp | pumpkin pie spice( or 3/4t. ginger and 1/4t. nutmeg) |
| turbinado sugar for rolling(regular granulated sugar can be used, but the turbinado is prettier and tastier) | |
| CREAM FILLING | |
| 1 c | mascarpone cheese |
| 1 c | whipping cream |
| 2 tsp | vanilla extract |
| 1/4 c | powdered sugar |
| 2-3 Tbsp | finely chopped crystalized ginger(to taste) |
cindy sandberg
Well Seasoned
carlisle, IN (pop. 692)
cindyLs
Member Since Sep 2011
cindy's Notes:
I LOVE molasses cookies. Was trying to come up with a way to make them more "special" for the holidays and thought of sandwich cookies. The cream filling is not too sweet and the crystallized ginger the perfect special touch!
I LOVE molasses cookies. Was trying to come up with a way to make them more "special" for the holidays and thought of sandwich cookies. The cream filling is not too sweet and the crystallized ginger the perfect special touch!
Comments from the Test Kitchen:
The combination of flavors in these cookie is just sooo good! Each cookie also has a lovely crystalline coating that is sure to brighten anyone's day. The Kitchen Crew - including yours truly - couldn't stop eating them. Directions
Cream butter and sugar. Beat in egg and molasses.
In a mixing bowl, combine the flour, salt, baking soda and spices.
Add to the butter mixture and mix well. Chill for one hour.
Preheat oven to 350F and grease a baking tray.
Roll pieces of dough into small balls(about 3/4in). Roll the balls in the turbinado sugar and place on baking trays about 2 in. apart. Bake for 8-12 minutes, til set, but still soft. Do not overbake.
Remove from oven and cool on racks. While cookies are cooling, make cream filling: Beat together the cheese, the cream, the sugar and the vanilla just until soft peaks form(do not overbeat!). Gently fold in the crystalized ginger.
When cookies are cool, spread bottom of one cookies with 1-2t. of filling and top with another cookie. Gently press together. Store in refrigerator(if they last longer than a day!)
Daughters of the KING
JAP Insomniacs
Ninja Chefs - Mystery Basket Challenge Group!
I got a recipe like this a year or so from Oprah's magazine and it does not have the marscapone cheese in it, but cream cheese and grated orange rind. Very very good.
Best wishes from a fellow cook in Linton, Indiana!!!!!
Helen...My mom used to make the amish-type whoopie pies(the chocolate ones), only for some reason, she called them "gobs". Never did care for that name! Just doesn't sound appetizing-but they were yummy!
- Kat