Gingersnap-Raspberry Sandwiches PRINT
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:
|8||tablespoons tablespoons (1 stick) unsalted butter, room temperature|
|¼||cup vegetable shortening|
|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|
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.