Ginger and Lemon Sandwich Cookies Yield: 15 cookies

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