You can either use fancy molasses or cooking molasses in this recipe. The difference? Fancy molasses is light in colour and has a mild sweet taste. Cooking molasses is more robust and intense but can still be used interchangeably in recipes that call for fancy.
- Prep time 45 minutes
- Total time 2 hours
Cookie Dough: Preheat oven to 350°F. Line 2 rimless baking sheets with parchment paper. 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 prepared pans. Bake, 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 saucepan, bring cream and tea leaves to boil; reduce heat and simmer for 30 seconds. Remove from heat; let stand, covered, for 15 minutes. Strain mixture through fine-mesh sieve into small bowl, pressing with back of spoon; discard solids. (Mixture should yield 3 tbsp liquid; add more cream, if necessary.) Transfer to refrigerator; let cool completely.
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 unfilled cookies in airtight container for up to 2 weeks; thaw completely before filling.
Makes about 30 sandwich cookies.
Nutritional facts Per sandwich 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
- Iron 5
- Folate 6
- Calcium 1
- Vitamin A 4