GINGER CREAM MOLASSES SANDWICH COOKIES

Ginger Cream Molasses Sandwich Cookies image

Provided by cindy sandberg

Categories Cookies

Time 40m

Number Of Ingredients 17

COOKIES
3/4 c butter
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 3/4 tsp ginger and 1/4 tsp 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)

Steps:

1. Cream butter and sugar. Beat in egg and molasses.
2. In a mixing bowl, combine the flour, salt, baking soda and spices. Add to the butter mixture and mix well. Chill for one hour.
3. Preheat oven to 350 F 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.
4. 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!).
5. Gently fold in the crystalized ginger.
6. 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!)

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