GINGERSNAP-RASPBERRY SANDWICHES

GINGERSNAP-RASPBERRY SANDWICHES image

Yield 2 dozen

Number Of Ingredients 10

8 Tb--1 stick unsalted butter, room temperature
1/4 cup vegetable shortening
2 cups sugar
2 cups all purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 TB ground ginger
1/4 cup pure maple syrup
1 large egg, beaten
1 cup raspberry jam with seeds

Steps:

Heat oven to 375 degrees with one rack positioned in center of oven; line a baking sheet with parchment paper. in the bowl of an electric mixer fitteed with the paddle attachment, cream butter, shortening and 1 cup sugar on medium speed. In a large bowl, sift together flour, baking soda, cinnamon and ginger. Add maple syrup to butter mixture, beat to combine. Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended. Place remaining cup of sugar in a bowl. Measure 2 tsp of dough; roll into a ball. Roll dough in sugar; transfer to sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes. Transfer cookies to awire rack to cool. Form and bake the remaining dough. Spread about 2 tsp of jam over half of the cookies; place a second cookie on top of jam covered ones, making sandwiches.