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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 Puree, 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: |
| 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. |
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| Lemon filling: |
| • |
8 oz. powdered sugar |
| • |
2 oz. butter, softened |
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2 tbsp. The Perfect Purée Lemon Zest, thawed |
| • |
Lemon Juice, to taste |
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| 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. |
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