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Gingersnap-Raspberry Sandwiches

Gingersnap-Raspberry Sandwiches

These are very simple cookies to make and they have the right balance of ginger and sweetness. These cookies are very good, just plain. I absolutely LOVED the raspberry jam combo! These cookies are excellent with a cup of hot tea-- very comforting and special. I found this recipe in Martha Stewart's Cookie Book, and I shall make it again. To see how these are made, please visit: http://foodiewife-kitchen.blogspot.com/2009/11/gingersnap-raspberry-sandwiches-from.html

Ingredients

8 tablespoons tablespoons (1 stick) unsalted butter, room temperature
¼ cup vegetable shortening
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 tablespoon ground ginger
¼ cup pure maple syrup
1 large egg, beaten
1 cup raspberry jam with seeds

Directions

1. Heat oven to 375 degrees with one rack positioned in center of oven; line a baking sheet with parchment paper, and set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a large bowl, sift together the flour, baking soda, cinnamon, and ginger. 3. Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended. 4. Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes. Transfer cookies to a wire rack to cool. Form and bake the remaining dough. 5. Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.

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