Gingersnap Raspberry Sandwiches Recipes

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GINGERSNAP-RASPBERRY SANDWICHES



Gingersnap-Raspberry Sandwiches image

The subtle but distinct taste of ginger pairs well with raspberry jam. Apricot makes an equally delicious filling. Or, try sandwiching the cookies with rich chocolate ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter, room temperature
1/4 cup vegetable shortening
2 cups sugar
2 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 tablespoon 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, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a large bowl, sift together the 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 sugar in a bowl. Measure 2 teaspoons 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 a wire rack to cool. Form and bake the remaining dough.
  • Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.

GINGERSNAP-RASPBERRY SANDWICHES RECIPE - (5/5)



Gingersnap-Raspberry Sandwiches Recipe - (5/5) image

Provided by Foodiewife

Number Of Ingredients 10

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

Steps:

  • Heat oven to 375°F with one rack positioned in center of oven; line a baking sheet with parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a large bowl, sift together the 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 sugar in a bowl. Measure 2 teaspoons 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 a wire rack to cool. Form and bake the remaining dough. Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.

GINGERSNAP-RASPBERRY SANDWICHES



Gingersnap-Raspberry Sandwiches image

Categories     Cookies     Sandwich     Bake     Raspberry

Yield Makes 2 dozen

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup vegetable shortening
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1/4 cup pure maple syrup
1 large egg, beaten
1 cup raspberry jam

Steps:

  • Position rack in center of oven, and preheat oven to 375°F. Line a baking sheet with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a bowl, sift together the flour, baking soda, cinnamon, and ginger.
  • Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.
  • Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to prepared baking sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes, rotating halfway through. Transfer cookies to a wire rack to cool. Form and bake the remaining dough.
  • Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Filled cookies are best eaten the same day; unfilled cookies can be stored in an airtight container at room temperature up to 1 week.

GINGERSNAP RASPBERRY SANDWICH COOKIES



Gingersnap Raspberry Sandwich Cookies image

Make and share this Gingersnap Raspberry Sandwich Cookies recipe from Food.com.

Provided by MarieRynr

Categories     Dessert

Time 22m

Yield 24 cookies

Number Of Ingredients 10

8 tablespoons butter, room temp
1/4 cup shortening
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1/4 cup pure maple syrup
1 large egg, beaten
1 cup raspberry jam, with seeds

Steps:

  • Heat oven to 375*F.
  • Line a baking sheet with parchment paper and set aside.
  • Cream together butter, shortening and 1 cup sugar on medium speed.
  • Sift together flour, soda, cinnamon and ginger.
  • Set aside.
  • Add maple syrup to butter mixture.
  • Beat to combine.
  • Beat in egg until well combined.
  • Slowly add the flower 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 and place on cookie sheet.
  • Repeat, placing balls 3 inches apart.
  • Bake until golden, about 12 minutes.
  • Cool on a wire rack.
  • Repeat with remaining cookie dough.
  • Spread about 2 tsp.
  • jam over half of the cookies; place a second cookie on top of jam covered ones, maing sandwiches.

Nutrition Facts : Calories 205.1, Fat 6.3, SaturatedFat 3, Cholesterol 19, Sodium 139.9, Carbohydrate 36.3, Fiber 0.5, Sugar 25.2, Protein 1.4

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