GINGER COOKIE SANDWICHES WITH LEMON MASCARPONE
Sandwich ginger biscuits with a creamy, zesty filling to make these gluten-free teatime treats that are aromatic with wintry spices - cloves, nutmeg and cardamom
Provided by Edd Kimber
Categories Afternoon tea, Dessert, Treat
Time 44m
Yield Makes 12-15
Number Of Ingredients 16
Steps:
- To make the cookies, put the butter, sugars, treacle, egg and vanilla in a large bowl and mix together with an electric whisk until smooth and combined. In a separate bowl, mix together the remaining ingredients except the demerara. Add the dry ingredients to the egg mixture and mix until a very sticky dough is formed. Cover with cling film and chill for at least 4 hrs.
- Heat oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Roll the cookie dough into balls, about a tablespoon in size, then roll in the demerara sugar. Place on the lined trays, leaving about 2.5cm space between cookies.
- Bake for about 14 mins or until just lightly browned around the edges, swapping the trays over halfway through cooking. Allow to cool on the trays for 10 mins before transferring to a wire rack to cool completely.
- To make the filling, beat together the mascarpone and lemon curd in a bowl until smooth and creamy. Transfer to a piping bag fitted with a plain round piping tip. Pipe a layer of the cream onto the base of half the cookies and sandwich together with the other half. Will keep for 3-4 days in a sealed container in the fridge - the texture will turn soft and cakey (this is no bad thing).
Nutrition Facts : Calories 227 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 18 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
GINGER SANDWICH COOKIES WITH LEMON FILLING
A unique combination of lemon and ginger that totally works!
Provided by Kate Ramos
Categories cookie
Time 55m
Number Of Ingredients 14
Steps:
- Heat the oven to 325°F and arrange the racks in the upper and lower sections of the oven. Line 2 baking sheets with parchment paper or a silpat and set aside.
- Combine the flour, ground ginger, cinnamon, baking soda, and salt in a large bowl and whisk together.
- Combine the 3/4 cup sugar and the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the eggs and molasses and beat until smooth, about a minute more.
- Scrape down the sides of the bowl again and add the flour mixture. Mix on low speed until incorporated, about 1 minute. Wrap half of the dough in plastic wrap and refrigerate. Divide remaining dough into roughly 32 heaping teaspoon sized rounds and place on the prepared baking sheets.
- Place the remaining 1/3 cup of sugar in a bowl. Roll each piece of dough into a ball and roll each ball in the sugar to coat. Space the balls about an inch apart on the baking sheets and bake for 12-14 minutes, rotating them from the upper and lower racks halfway through. They will still be soft when they are done.
- Immediately transfer cookies to a wire rack and repeat with the remaining dough. Let cookies cool completely before frosting.
- Place the powdered sugar, butter, and zest in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until mixture looks crumbly. Gradually increase the speed to medium and beat until smooth, about 2 minutes. Reduce the mixer to low and add lemon extract and juice and beat until combined. Increase the speed to medium and beat until fluffy.
- When cookies are completely cool, spread or pipe about 1 heaping teaspoon of filling onto the flat side of half the cookies. Top with another cookie and press to help them stick together and flatten the frosting.
- Cookies keep sealed in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Defrost (tightly wrapped) at room temperature.
Nutrition Facts : Calories 291 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 233 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
LEMON GINGER SANDWICH COOKIES
I like to use star cutters for these..but any shape would do..adapted from Elinor Klivans..recipes..Big Fat Cookies. the lemon zest is outstanding in this recipe both in the cookie and the filling
Provided by grandma2969
Categories Dessert
Time 45m
Yield 9 sandwich cookies
Number Of Ingredients 13
Steps:
- to prepare the cookies:.
- sift dry ingredients into a medium bowl and set aside.
- in a large bowl, using an electric mixer on medium speed.beat the butter and powdered sugar till smooth -- about 1 minute.
- stop and scrape down sides of bowl as needed during mixing --.
- on low speed, mix in dry ingredients and the dough holds together and comes away from the sides of the bowl.
- divide the dough in half and form into two 6" discs -- wrap each in plastic wrap and refrigerate the dough until cold -- at least 45 minutes.
- preheat the oven to 325*.
- Line two cookie sheets with parchment paper or lightly spray with non stick spray.
- unwrap one piece of dough.lightly flour the rolling surface and rolling pin.roll the dough into a rectangle 12x8".and 1/4" thick.
- slide a butter knife under it to loosen it from the rolling surface.
- use a cookie cutter to cut out 3 1/2" circles or any shape you prefer --.
- set dough scraps aswide.
- place dough with help of thin metal spatula.cake frosting utensil works great here.
- 1" apart on prepared sheets -- they do not spread very much -- Repeat the rolling and cutting process with the second piece of dough. gather together all of the dough scraps, forming a smooth dish.repeat the rolling and cutting process.you will have 18 cookies when finished.
- cut about 1" circle, or other shape from the center of half of the cookies.and remove these from the cookies -- you can bake these for snacks.
- bake the cookies one sheet at a time until edges are light broqwn and tops are firm.about 20 minutes.
- cool for 3 minutes on the sheets before transfering them to a wire rack to cool completely.
- to prepare the FILLING:.
- in a medium bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, lemon zest and lemon zest till smooth.
- turn the cookies without the holes, bottom side up.leave just 1/8" plain edge, spread about 1 tblspoon filling on each one.
- place the bottoms of the cookies with the holes on top of the filling.
- Cookie sandwiches can be wrapped individually in plastic wrap and stored in a tightly covered container in refrigerator for up to 4 days.
- bring to room temperature before serving to enhance lemon flavors.
GINGERSNAP SANDWICH COOKIES WITH LEMON BUTTERCREAM FROSTING
Enjoy these light and fluffy gingered flavored sandwich cookies - perfect dessert for a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 34
Number Of Ingredients 16
Steps:
- In large bowl, beat 1/2 cup butter and sugars with electric mixer on medium speed until light and fluffy. Beat in molasses and water until blended (mixture may look curdled). On low speed, beat in flour, ginger, cinnamon, baking soda, cloves and salt. Divide dough in half; wrap each half in plastic wrap. Refrigerate about 2 hours or until chilled.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On well-floured surface, roll half of dough at a time to 1/8-inch thickness (keep remaining dough refrigerated). Cut with 2-inch round cookie cutter. Using large end of a piping tip or 1/2-inch round canapé cutter, cut a hole in center of half of the cutouts. Carefully transfer to cookie sheets, placing 1/2 inch apart. Reroll scraps.
- Bake 9 to 12 minutes or until set in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In large bowl, beat frosting ingredients on medium speed until light and fluffy. Spread about 1 heaping teaspoon frosting on each whole cookie; top with cutout cookie. If desired, sprinkle additional grated lemon peel on frosting in center.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 95 mg, Sugar 16 g, TransFat 0 g
More about "ginger cookie sandwiches with lemon mascarpone recipes"
WUTZU RECIPES | GINGER COOKIE SANDWICHES WITH LEMON …
From medium.com
Estimated Reading Time 1 min
GINGER COOKIE SANDWICHES WITH LEMON MASCARPONE | RECIPE | BBC …
From pinterest.co.uk
GINGERSNAP SANDWICH COOKIES WITH LEMON FILLING - CHOWHOUND
From greatist.com
GINGER COOKIE SANDWICHES WITH LEMON MASCARPONE #CHRISTMAS
From hotels-solo.blogspot.com
LEMON-GINGER COOKIE SANDWICHES | COOKSTR.COM
From cookstr.com
GINGER COOKIE SANDWICHES WITH LEMON MASCARPONE #CHRISTMAS …
From creatifrecipes.blogspot.com
SESAME MASCARPONE COOKIE AND LEMON GINGER ICE CREAM …
From bakingobsession.com
GETRECIPECART.COM
From getrecipecart.com
RANDOM RECIPE IDEA FOR DINNER | GINGER-COOKIE-SANDWICHES-WITH …
From reciperoulette.tv
GINGER-LEMON SANDWICH COOKIES RECIPE | MYRECIPES
From myrecipes.com
GINGER-SPICE SANDWICH COOKIES WITH LEMON CREAM
From finecooking.com
GINGER COOKIE SANDWICHES WITH LEMON MASCARPONE | RECIPE CART
From getrecipecart.com
GINGER COOKIE SANDWICHES WITH LEMON MASCARPONE #CHRISTMAS …
From colenakcoco.blogspot.com
GINGER SANDWICH COOKIES WITH LEMON FROSTING | EGGLAND'S BEST
From egglandsbest.com
GINGER SANDWICH COOKIES - I AM BAKER
From iambaker.net
WUTZU RECIPES | GINGER COOKIE SANDWICHES WITH LEMON …
From wutzu.medium.com
CRISPY LEMON-GINGER SANDWICH COOKIES RECIPE - SERIOUS EATS
From seriouseats.com
GINGER-LEMON SANDWICH COOKIES - LITTLE BITS OF...
From littlebitsof.com
BITE ME MORE'S GINGER COOKIE SANDWICHES WITH LEMON FILLING
From chatelaine.com
GINGER COOKIE SANDWICHES WITH LEMON MASCARPONE | HOME …
From homedeliciousrecipe.blogspot.com
CHEWY GINGER SANDWICH COOKIES WITH LEMON FILLING
From texanerin.com
GINGER COOKIE SANDWICHES WITH LEMON MASCARPONE RECIPE
From recipecialist.com
GINGER SANDWICH COOKIES WITH LEMON FILLING · ECLECTICSOAPBOX
From eclecticsoapbox.com
LEMON GINGER CREAM SANDWICH COOKIES
From culinaryginger.com
GINGER COOKIE SANDWICHES WITH LEMON MASCARPONE – COOKER APP
From cookerapp.com
GINGER COOKIE SANDWICHES WITH LEMON MASCARPONE RECIPE | EAT …
From eatyourbooks.com
GINGER COOKIE SANDWICHES WITH LEMON MASCARPONE | RECIPE
From pinterest.co.uk
GINGER COOKIE SANDWICHES WITH LEMON FILLING RECIPE
From bitememore.com
LEMON CHEESECAKE WITH MASCARPONE - THERESCIPES.INFO
From therecipes.info
GINGERBREAD SANDWICH COOKIES WITH LEMON FILLING RECIPE
From simplyrecipes.com
SANDWICHED GINGER SNAPS WITH LEMON CREAM CHEESE FILLING
From comfortablefood.com
GINGER COOKIE SANDWICHES WITH LEMON MASCARPONE | MANGOPIP
GINGER COOKIES WITH LEMON MASCARPONE – THE BAKING DUCK
From thebakingduck.net
HOW TO MAKE CARR'S-STYLE GINGER LEMON CREMES FROM SCRATCH
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love