GINGERSNAP CREAM SANDWICHES
Treat your guests with these gingersnap cream sandwiches that are made using Betty Crocker® cookie mix - a tasty dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 28
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In medium bowl, beat cookie ingredients with electric mixer on medium speed 30 seconds or until mixture looks like coarse crumbs. Mix with hands until soft dough forms.
- On lightly floured surface, roll dough to 1/4-inch thickness. (If dough is too sticky to roll out, cover and refrigerate 15 minutes.) Cut with floured 1 3/4-inch fluted cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
- Bake 8 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
- In large bowl, beat 1/2 cup butter, the powdered sugar and vanilla with electric mixer on medium speed until light and fluffy. For each sandwich cookie, spread slightly less than 1 tablespoon filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Sprinkle crystallized ginger on edges of filling.
Nutrition Facts : Calories 179, Carbohydrate 25 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 187 mg
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