Ingredients
- 3 1/2 cups (875 mL) all-purpose flour
- 1 tbsp (15 mL) dried ginger
- 1/2 cup (125 mL) cornstarch
- 1 tsp (5 mL) salt
- 2 cups (500 mL) butter
- 1 1/2 cups (375 mL) icing sugar
Preparation
Step 1
1. Preheat the oven to 350ºF (180ºC). Line 2 cookie sheets with parchment.
2. In a bowl, combine the flour, ginger, cornstarch and salt. Reserve.
3. In a separate bowl, cream the butter and sugar until soft and smooth.
Gradually beat in the dry ingredients.
4. Roll 1 tbsp (15 mL) dough at a time into small balls. Flatten slightly by lightly pressing cookies with a fork or your finger. Cut into shapes with cookie cutter, if desired. Place on cookie sheets ½-inch (1-cm) apart.
5. Bake for 12 to 15 minutes or until creamy coloured and firm to the touch. Cool on wire racks.
6. Beat together cream cheese, butter and icing sugar until smooth. Stir in ginger and syrup. Spread ginger cream on half the cookies. Top with the remaining cookies. Sprinkle with the sifted icing sugar.
Makes about 4 dozen cookies