Our earl grey version of these sandwich cookies are just as delicious.
- Prep time 45 minutes
- Total time 2 hours
Ingredients
Cookie Dough:
Filling:
Method
Cookie Dough: In large bowl, beat butter with sugar until fluffy; beat in egg and molasses until combined. In separate bowl, whisk together flour, ginger, cinnamon, baking soda, cloves and salt; stir into butter mixture just until combined.
Roll dough by rounded 1 tsp into balls. Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Bake in 350°F oven, 1 sheet at a time, until edges are firm, 5 to 8 minutes (for crispier results, bake until tops are firm, 2 to 3 more minutes). Let cool on pans for 5 minutes. Transfer to racks; let cool completely.
Filling: In small bowl, combine cream with vanilla. In large bowl, beat together butter, icing sugar and salt until mixture resembles fine crumbs; beat in cream mixture. On flat side of half of cookies, spoon or pipe rounded 1 tsp of the filling onto each; sandwich with remaining cookies, flat sides down, lightly pressing to push filling to edge. Refrigerate in airtight container until set, about 30 minutes. Bring to room temperature before serving. (Make-ahead: Freeze cookies in airtight container without filling for up to 2 weeks; thaw completely before filling.)
Makes about 30 sandwich cookies.
Nutritional facts Per cookie: about
- Sodium 47 mg
- Sugars 17 g
- Protein 1 g
- Calories 142
- Total fat 5 g
- Potassium 71 mg
- Cholesterol 19 mg
- Saturated fat 3 g
- Total carbohydrate 24 g
%RDI
- Iron 5
- Folate 6
- Calcium 1
- Vitamin A 4
