Ginger-Cream Sandwich Cookies Recipe

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These sandwich cookies are delicious and unique. Enjoy!—Donna Gonda, North Canton, Ohio

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Ginger-Cream Sandwich Cookies Recipe

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Yield: 24 Servings

30 10 40

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 eggs
2/3 cup molasses
1/2 cup milk
2-3/4 cups all-purpose flour
1-1/4 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
FILLING:
1/2 cup butter, softened
3 cups confectioners' sugar
1/4 cup molasses
1 tablespoon milk
1-1/4 teaspoons ground ginger

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, molasses and milk. Combine the flour, cinnamon, baking soda, salt and ginger; gradually add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for at least 1 hour.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.
In a small bowl, beat the filling ingredients until smooth. Spread over the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2 dozen.

Nutritional Facts 1 cookie equals 247 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 169 mg sodium, 42 g carbohydrate, trace fiber, 2 g protein.

Originally published as Ginger-Cream Sandwich Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p60