Ginger Creme Sandwich Cookies
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
YIELD: about 2-1/2 dozen.
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
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3/4 cup shortening
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1 cup packed light brown sugar
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1 large egg, room temperature
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1/4 cup molasses
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2-1/4 cups all-purpose flour
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3 teaspoons ground ginger
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2 teaspoons baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/4 cup sugar
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FILLING:
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3 ounces cream cheese, softened
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1/3 cup butter, softened
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2 teaspoons lemon extract
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2 cups confectioners' sugar
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1 teaspoon vanilla extract
Directions
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1.
Cream shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, ginger, baking soda, cinnamon and salt; gradually beat into creamed mixture. Refrigerate, covered, overnight.
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2.
Preheat oven to 375°. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake until set (do not overbake), 8-10 minutes. Remove to wire racks to cool.
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3.
Meanwhile, combine filling ingredients until smooth. Spread over bottoms of half the cookies; cover with remaining cookies. Refrigerate.
Nutrition Facts
1 sandwich cookie: 184 calories, 8g fat (3g saturated fat), 14mg cholesterol, 154mg sodium, 26g carbohydrate (19g sugars, 0 fiber), 1g protein.
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