GINGER CREAM MOLASSES SANDWICH COOKIES
The combination of flavors in these cookie is just sooo good! Each cookie also has a lovely crystalline coating that is sure to brighten anyone's day. The Kitchen Crew - including yours truly - couldn't stop eating them.
Provided by cindy sandberg
Categories Cookies
Time 40m
Number Of Ingredients 17
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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