Last weekend as I was pouring over my various cookie recipes and trying to narrow down the options as well as make sure I had a nice variety for my cookie gifts. I found Martha's Gingersnap-Raspberry Sandwich Cookie recipe. This one appealed to me because I didn't have any sandwich cookies or ginger flavored cookies on the list yet. I thought this one would add a nice contrast to the other cookies I've already made.
|From Family, Friends and Food|
I really liked these cookies! They are nice and crisp with the snap you expect from a gingersnap. The raspberry preserves really compliment the gingersnap perfectly, just the right amount of sweetness. They do spread a lot so make sure you allow plenty of space between each cookie when baking them.
Be sure to head over to Foodblogga's on-going Eat Christmas Cookies Round-up (HERE) to get ideas on some fabulous holiday treats to share with friends and family!
Gingersnap-Raspberry Sandwich Cookies
Source: Martha Stewart Holiday Cookies (special issue December 2001)
1 stick unsalted butter, at room temperature
1/4 cup vegetable shortening
2 cups sugar, divided
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
Position rack in center of oven, and preheat to 375 derees. Line baking sheet with parchment paper.
In the bowl of an electric mixer fitted with a paddle attachment. Cream butter and shortening and 1 cup of 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 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 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.
Makes 2 dozen cookies.
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