Triple Ginger Cream Sandwiches Recipes

TRIPLE-GINGER GINGERSNAPS

Triple-Ginger Gingersnaps image

Ginger cookies are holiday hits. Tuck them into clean, recycled coffee cans wrapped in decorative paper. With a glue gun, add ribbon or trim. -Jessica Follen, Waunakee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 45m

Yield about 5 dozen.

Number Of Ingredients 15

Ingredients

2/3 cup butter, softened
1 cup packed brown sugar
1/4 cup molasses
1 large egg, room temperature
2 teaspoons minced fresh gingerroot
1 cup all-purpose flour
3/4 cup whole wheat flour
3 teaspoons ground ginger
1-1/2 teaspoons baking soda
1/2 teaspoon fine sea salt or kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons finely chopped crystallized ginger
1/4 cup sugar
1-1/2 teaspoons ground cinnamon

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger., Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour., Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined baking sheets. , Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 65mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

GINGER CREME SANDWICH COOKIES

Ginger Creme Sandwich Cookies image

With a lemony filling, these spiced cookies go over big because they have old-fashioned, comfort-food appeal. Your party guests will snatch them up! - Carol Walston, Granbury, Texas

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 16

Ingredients

3/4 cup shortening
1 cup packed light brown sugar
1 large egg
1/4 cup molasses
2-1/4 cups all-purpose flour
3 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup sugar
FILLING:
3 ounces cream cheese, softened
1/3 cup butter, softened
2 teaspoons lemon extract
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

Cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, ginger, baking soda, cinnamon and salt; gradually beat into creamed mixture. Refrigerate, covered, overnight., Preheat oven to 375°. Shape dough into 1-in. balls; roll in granulated sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake until set (do not overbake), 8-10 minutes. Remove to wire racks to cool., Meanwhile, combine filling ingredients until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. Refrigerate.

Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 154mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.

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