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7 oz. all purpose flour |
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1 tsp. baking powder |
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1/2 tsp. cinnamon |
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1/4 tsp. salt |
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6 oz. butter, softened |
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8 3/4 oz. sugar, granulated |
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4 tsp. The Perfect Purée Ginger, thawed |
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1 egg |
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5 1/2 oz. dark molasses |
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2 tsp. water |
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Method:
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| 1. | Preheat oven to 350° F.
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| 2. | Sift together the flour, baking powder, cinnamon, and salt.
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| 3. | In a mixing machine cream together the butter, sugar, and Ginger purée until light in color.
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| 4. | Beat in the egg, molasses, and water.
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| 5. | Beat in the flour mixture until thoroughly incorporated.
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| 6. | Using a 1 oz. cookie scoop, scoop out the dough onto a parchment lined sheet pan spaced 2" apart.
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| 7. | Press down on each cookie to flatten.
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| 8. | Bake cookies for 11 to 13 minutes until firm when pressed.
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| 9. | Cool cookies.
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| 10. | Spread 1/4" of the Lemon filling (recipe below) on the bottom of one cookie.
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| 11. | Top with a second cookie.
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| 12. | Repeat with remaining cookies.
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| 13. | Store cookies in single layers, so they will not stick to each other, in airtight containers until ready to serve.
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Lemon filling:
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8 oz. powdered sugar |
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2 oz. butter, softened |
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2 tbsp. The Perfect Purée Lemon Zest, thawed |
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Lemon Juice, to taste |
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Method:
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| 1. | In a mixing machine cream together the powdered sugar, butter, and Lemon Zest puree until smooth and spread able. If mixture is too thin, add powdered sugar; if too thick, add a few drops of lemon juice.
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