Best Ginger Cookie Sandwiches With Lemon Mascarpone Recipes

GINGER CREME SANDWICH COOKIES

Ginger Creme Sandwich Cookies image

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

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 16

Ingredients

3/4 cup shortening
1 cup packed light brown sugar
1 large egg
1/4 cup molasses
2-1/4 cups all-purpose flour
3 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup sugar
FILLING:
3 ounces cream cheese, softened
1/3 cup butter, softened
2 teaspoons lemon extract
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

Cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, ginger, baking soda, cinnamon and salt; gradually beat into creamed mixture. Refrigerate, covered, overnight., Preheat oven to 375°. Shape dough into 1-in. balls; roll in granulated 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., Meanwhile, combine filling ingredients until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. Refrigerate.

Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 154mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON GINGER SANDWICH COOKIES

Lemon Ginger Sandwich Cookies image

I like to use star cutters for these..but any shape would do..adapted from Elinor Klivans..recipes..Big Fat Cookies. the lemon zest is outstanding in this recipe both in the cookie and the filling

Provided by grandma2969

Categories Dessert

Time 45m

Yield 9 sandwich cookies

Number Of Ingredients 13

Ingredients

2 cups unbleached all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 cup unsalted butter, softened
1 cup powdered sugar
2 teaspoons lemon zest, finely grated
1 teaspoon vanilla extract
1 cup whole blanched almond, toasted, ground
1/2 cup butter, softened
1 1/2 cups powdered sugar
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice

Steps:

to prepare the cookies:.
sift dry ingredients into a medium bowl and set aside.
in a large bowl, using an electric mixer on medium speed.beat the butter and powdered sugar till smooth -- about 1 minute.
stop and scrape down sides of bowl as needed during mixing --.
on low speed, mix in dry ingredients and the dough holds together and comes away from the sides of the bowl.
divide the dough in half and form into two 6" discs -- wrap each in plastic wrap and refrigerate the dough until cold -- at least 45 minutes.
preheat the oven to 325*.
Line two cookie sheets with parchment paper or lightly spray with non stick spray.
unwrap one piece of dough.lightly flour the rolling surface and rolling pin.roll the dough into a rectangle 12x8".and 1/4" thick.
slide a butter knife under it to loosen it from the rolling surface.
use a cookie cutter to cut out 3 1/2" circles or any shape you prefer --.
set dough scraps aswide.
place dough with help of thin metal spatula.cake frosting utensil works great here.
1" apart on prepared sheets -- they do not spread very much -- Repeat the rolling and cutting process with the second piece of dough. gather together all of the dough scraps, forming a smooth dish.repeat the rolling and cutting process.you will have 18 cookies when finished.
cut about 1" circle, or other shape from the center of half of the cookies.and remove these from the cookies -- you can bake these for snacks.
bake the cookies one sheet at a time until edges are light broqwn and tops are firm.about 20 minutes.
cool for 3 minutes on the sheets before transfering them to a wire rack to cool completely.
to prepare the FILLING:.
in a medium bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, lemon zest and lemon zest till smooth.
turn the cookies without the holes, bottom side up.leave just 1/8" plain edge, spread about 1 tblspoon filling on each one.
place the bottoms of the cookies with the holes on top of the filling.
Cookie sandwiches can be wrapped individually in plastic wrap and stored in a tightly covered container in refrigerator for up to 4 days.
bring to room temperature before serving to enhance lemon flavors.