GINGERSNAP-RASPBERRY SANDWICHES
The subtle but distinct taste of ginger pairs well with raspberry jam. Apricot makes an equally delicious filling. Or, try sandwiching the cookies with rich chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees with one rack positioned in center of oven; line a baking sheet with parchment paper, and set aside.
- 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.
- 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.
- 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.
- Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.
GINGERSNAP COOKIES
I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.
Provided by Anonymous
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
- Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
- Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
- Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.
Nutrition Facts : Calories 118 calories, Carbohydrate 16.8 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 141.6 mg, Sugar 9.6 g
GINGERSNAP-RASPBERRY SANDWICHES RECIPE - (5/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- Heat oven to 375°F with one rack positioned in center of oven; line a baking sheet with parchment paper, and set aside. 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. 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. 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. Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.
GINGERSNAP-RASPBERRY SANDWICHES
Steps:
- Position rack in center of oven, and preheat oven to 375°F. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a bowl, sift together the flour, baking soda, cinnamon, and ginger.
- Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.
- Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to prepared baking sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes, rotating halfway through. Transfer cookies to a wire rack to cool. Form and bake the remaining dough.
- Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Filled cookies are best eaten the same day; unfilled cookies can be stored in an airtight container at room temperature up to 1 week.
RASPBERRY SANDWICH COOKIES
Pretty raspberry jam peeks out from buttery shortbread cookies for a festive treat. Make them throughout the year with different cookie cutter shapes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. From the center of half the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on parchment-lined baking sheets., Bake at 325° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely., Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; place over cookies with jam.
Nutrition Facts : Calories 207 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 106mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
GINGERSNAP RASPBERRY SANDWICH COOKIES
Make and share this Gingersnap Raspberry Sandwich Cookies recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 22m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Heat oven to 375*F.
- Line a baking sheet with parchment paper and set aside.
- Cream together butter, shortening and 1 cup sugar on medium speed.
- Sift together flour, soda, cinnamon and ginger.
- Set aside.
- Add maple syrup to butter mixture.
- Beat to combine.
- Beat in egg until well combined.
- Slowly add the flower mixture, a little at a time, until well blended.
- Place remaining cup of sugar in a bowl.
- Measure 2 tsp.
- of dough; roll into a ball.
- Roll dough in sugar and place on cookie sheet.
- Repeat, placing balls 3 inches apart.
- Bake until golden, about 12 minutes.
- Cool on a wire rack.
- Repeat with remaining cookie dough.
- Spread about 2 tsp.
- jam over half of the cookies; place a second cookie on top of jam covered ones, maing sandwiches.
Nutrition Facts : Calories 205.1, Fat 6.3, SaturatedFat 3, Cholesterol 19, Sodium 139.9, Carbohydrate 36.3, Fiber 0.5, Sugar 25.2, Protein 1.4
GINGERSNAP STRIPS
I have been making these spicy cookies for about 30 years, and they are always a hit! I have tweaked the recipe over the years, and they are truly addictive!
Provided by KOKO4
Categories Desserts Cookies Spice Cookie Recipes
Time 32m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper, or you may use ungreased cookie sheets.
- In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and molasses. Combine the flour, baking soda, salt, cinnamon, ginger and cloves; stir into the batter until it forms a dough. The dough may seem a bit crumbly, but that is ok. Keep mixing and it will come together.
- Remove dough from the bowl, and knead for a few turns. Pat out into a square, and divide into 6 equal pieces. Roll each piece out into a 12 inch long log. Place 3 logs onto each cookie sheet. Wet the tops of the logs with a little bit of water using your fingertips, then sprinkle with sugar.
- Bake for 10 to 12 minutes in the preheated oven. Allow the cookies to cool for a couple of minutes, then slice the bars diagonally into 1 inch pieces using a knife or pizza cutter. Remove from cookie sheets to cool on wire racks. When completely cool, store in an airtight container at room temperature.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 7.6 g, Cholesterol 3.1 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 63.1 mg, Sugar 4.1 g
More about "gingersnap raspberry sandwich cookies recipes"
GINGERSNAP & RASPBERRY JAM SANDWICH COOKIES
From deliciousliving.com
Estimated Reading Time 1 min
GINGERSNAP SANDWICH COOKIES - A COUPLE COOKS
From acouplecooks.com
GINGERSNAP AND RASPBERRY JAM SANDWICH COOKIES - DELICIOUS LIVING
From deliciousliving.com
Servings 30Calories 153 per servingEstimated Reading Time 2 mins
GINGERSNAP & RASPBERRY JAM SANDWICH COOKIES - DELICIOUS LIVING
From pinterest.co.uk
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
GINGERSNAP CARAMEL SANDWICH COOKIES - THE NAPTIME CHEF
From thenaptimechef.com
GINGERSNAP COOKIES - PREPPY KITCHEN
From preppykitchen.com
GINGER SNAP SANDWICH COOKIES | WILTON
From wilton.com
GINGERSNAP SANDWICH COOKIE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
GINGERSNAP SANDWICH COOKIES - JENNA KATE AT HOME
From jennakateathome.com
GINGERSNAP RASPBERRY SANDWICH COOKIES RECIPE - WEBETUTORIAL
From webetutorial.com
GINGERSNAP-RASPBERRY SANDWICHES FROM MARTHA STEWART'S COOKIES
From our-cuisine.blogspot.com
GINGERSNAP SANDWICH COOKIES RECIPE | FOOD & WINE
From foodandwine.com
RASPBERRY GINGERSNAP OVERNIGHT OATS - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
GINGERSNAP & RASPBERRY JAM COOKIES I FOODTRIENTS
From foodtrients.com
RASPBERRY GINGERSNAP PARFAITS - SET THE TABLE
From setthetableblog.com
RASPBERRY SUGAR SANDWICH COOKIES RECIPE | CHATELAINE
From chatelaine.com
GINGER SANDWICH COOKIES - I AM BAKER
From iambaker.net
GINGERSNAP COOKIE RECIPE MARTHA STEWART | DEPORECIPE.CO
From deporecipe.co
GINGERSNAP-RASPBERRY SANDWICHES FROM MARTHA STEWART'S COOKIES
From afeastfortheeyes.net
GINGERSNAP-RASPBERRY SANDWICHES
From mealplannerpro.com
GINGERSNAP-RASPBERRY SANDWICHES - PLAIN.RECIPES
From plain.recipes
GINGERSNAP-RASPBERRY SANDWICHES | MARTHA STEWART COOKIES, …
From pinterest.co.uk
GINGERSNAP-RASPBERRY SANDWICHES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RASPBERRY CREAM SUGAR COOKIE SANDWICHES - THE NOVICE CHEF
From thenovicechefblog.com
RASPBERRY JAM GINGERSNAPS AND OTHER CHRISTMAS COOKIE RECIPES
From andersonandgrant.com
RASPBERRY CREAM SANDWICH COOKIES - HANDLE THE HEAT
From handletheheat.com
GINGERBREAD-RASPBERRY SANDWICH COOKIES - FLOUR ARRANGEMENTS
From flourarrangements.org
GINGERSNAP SANDWICH COOKIES | DIXIE CRYSTALS - RECIPES
From dixiecrystals.com
GINGERSNAP-RASPBERRY SANDWICHES RECIPE | RECIPE | SPICE COOKIE …
From pinterest.ca
THE BEST HOMEMADE GINGERSNAP COOKIES | LIFE LOVE & SUGAR
From lifeloveandsugar.com
RASPBERRY GINGERSNAP TWIST RECIPE | MRS. MILLER'S HOMEMADE JAMS
From millershomemadejams.com
RASPBERRY ALMOND SANDWICH COOKIES - BAKER STREET SOCIETY
From bakerstreetsociety.com
OLD-FASHIONED GINGER SNAP COOKIES - MOM ENDEAVORS
From momendeavors.com
GINGERSNAP RASPBERRY SANDWICH COOKIES - YUM! | CHERRY COOKIES, …
From pinterest.com
GINGERSNAP-RASPBERRY SANDWICHES RECIPE
From pinterest.jp
GINGERSNAP RASPBERRY SANDWICHES
From dontcountyourtomatoes.blogspot.com
RASPBERRY JAM SANDWICH COOKIES - PERSIMMON HILL FARM
From persimmonhill.com
CRISPY GINGERSNAP COOKIE RECIPE - THE FOODIE AFFAIR
From thefoodieaffair.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 »
#30-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #low-protein #hand-formed-cookies #desserts #oven #cookies-and-brownies #dietary #low-in-something #equipment #number-of-servings
You'll also love