Gingerbread and Cream Cookie Sandwiches

• Vegetarian

• Produce

  • 1 tsp Ginger

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Molasses

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves
  • 2 1/2 cups Flour
  • 3 cups Powdered sugar
  • 1/2 tsp Salt
  • 1/4 cup Sugar

• Dairy

  • 1 cup Butter
  • 1/4 cup Buttermilk
  • 1/2 cup Heavy cream

Found on chef-in-training.com

Description

Ingredients

• ½ cup butter, softened
• 1 cup molasses
• ¼ cup sugar
• 1 egg
• 2½ cups flour
• 1 teaspoon ginger
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon cloves
• ¼ cup buttermilk
• ½ cup butter
• 3 cups powdered sugar
• ½ cup heavy cream

Directions

• Preheat oven to 325 degrees F.
• Line cookie sheets with parchment paper.
• In a large mixing bowl, cream butter, molasses and sugar until creamy.
• Add egg and beat again.
• In a medium bowl, sift together flour, ginger, baking powder, baking soda, salt, cinnamon and cloves.
• Add flour mixture and buttermilk alternately in 3 parts mixing ever so lightly between each addition.
• Using a tablespoon drop dough onto lined cookie sheet about 2 inches apart.
• Bake 10 to 12 minutes at 325 degrees F.
• Cool on racks.
• In a medium bowl, combine butter, powdered sugar and heavy cream. Beat until smooth.
• Frost the bottom half of one of the cooled cookies and then place another cookie, bottom-side on frosting, as the other half on to make a sandwhich cookie.
• Repeat for all remaining cookies.