posted by Mimi Hiller 12-21-99 12:24 PM
From Bon Appetit, November 1987
Ginger Cream Sandwich Cookies
1 1/2-inch cube peeled fresh ginger
1/2 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons blackstrap molasses
1 egg white
1 l/4 teaspoons cinnamon
1 l/4 teaspoons ground cloves.
1 l/4 teaspoons ground ginger
1/4 teaspoon salt
1 3/4 cups plus 2 tablespoons unbleached all purpose flour
1 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter
1 tablespoon grated orange peel (orange part only)
3 cups powdered sugar
2 tablespoons fresh lemon juice
2 teaspoons blackstrap molasses
3/4 teaspoon vanilla
For cookies: Position rack in center of oven and preheat to 350.
Steel Knife: With machine running, drop fresh ginger through feed tube and mince 5 seconds. Stop machine scrape down sides of work bowl. Add 1/2 cup sugar and process until ginger is very fine, about 40 seconds. Add butter, molasses, egg white, cinnamon, cloves, ground ginger and salt and mix 1 minute, stopping once to scrape down sides of work bowl. Add flour and baking soda and blend just until combined using 3 to 4 on/off turns; do not overprocess dough.
Shape dough into balls, using 1 table spoon mixture for each. Roll in sugar, brushing off excess. Arrange on baking sheets, spacing 3 inches apart. Dip bottom of glass in sugar; use glass to flatten each cookie into 2 1/2-inch round. Bake until cookies are set and just firm to touch, about 12 minutes. Let cool on sheets 1 minute. Carefully transfer to rack and cool completely. (Can be prepared 1 week ahead to this point. Store in airtight container.)
For filling: Cook butter in heavy small saucepan over medium-low heat until fragrant and slightly browned, swirling pan occasionally, 4 to 5 minutes.
Steel Knife: Mince peel with sugar until peel is very fine, about 1 minute. Add lemon juice, molasses, vanilla and browned butter and mix until smooth.
Spread 1 generous tablespoon filling on flat side of 1 cookie. Press flat side of another cookie firmly onto filling. Repeat with remaining cookies. (Can be prepared 2 days ahead and stored in airtight container or 2 months ahead wrapped tightly and frozen.)
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