MOLASSES AND SPICE LEMON SANDWICH COOKIES
It's really hard to imagine what a wonderful combination this is. Make it once and you'll be hooked! Why this recipe works: these cookies combine the best of two worlds - a chewy molasses cookie with a tart lemon filling. To keep the cookies soft and chewy, take care not to overbake them. They are done when the cookies puff and just start to crack on top (they should sink into flat cookies when you take them out of the oven). For the best flavor, use fresh spices (replace your spices if they are more than one year old) and dark (or robust) molasses, avoiding black-strap molasses, which will make the cookies bitter.
Provided by Wish I Could Cook
Categories Dessert
Time 50m
Yield 40 cookies, 20 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Combine wet ingredients and sugar in one bowl, dry ingredients in another, then combine.
- Chill for about in hour so the dough is easy to work with.
- Form into balls and roll in sugar and place on a baking sheet lined with parchment paper. Bake for 10 minutes or until the tops just start to crack a bit. Remove from oven and cool completely before filling.
- Filling:.
- Combine remaining 3 tablespoons margarine, lemon juice, and confectioner's sugar in bowl and whisk until smooth. Spread heaping teaspoon filling over bottoms of half of cooled cookies. Top with remaining cookies and let filling set 1 hour.
- When cookies are cool, and filling is ready, just frost the bottom of one cookie with the frosting and place another cookie on top to make a sandwich.
- Enjoy!
Nutrition Facts : Calories 161.5, Fat 0.2, SaturatedFat 0.1, Sodium 126.1, Carbohydrate 38.8, Fiber 0.6, Sugar 25.4, Protein 1.7
MOLASSES SPICE COOKIES
Many readers wrote in asking how to make the molasses cookies pictured with Marie Fletcher's sorghum memories in the Sept/Oct issue. Here is her recipe:
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, ginger, cinnamon and cloves. Gradually add to the creamed mixture and mix well., Shape into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until the tops crack. Remove cookies to wire racks to cool.
Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
MOLASSES SANDWICH COOKIES
Molasses adds sweetness and color to these rich sandwich cookies and their buttery filling. Try them with a glass of milk or a cup of tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
- In a large bowl, with an electric mixer, beat sugar and butter until combined. Beat in egg, then molasses, until smooth. On low speed, gradually add flour mixture until a dough forms.
- Drop rounded measuring teaspoonfuls of dough onto 2 ungreased (or parchment-lined) baking sheets, about 1 1/2 inches apart.
- Bake until centers are dry to the touch, 12 to 15 minutes; rotate pans from top to bottom and front to back halfway through. Cool 1 minute on baking sheets; then transfer to a rack to cool completely.
- Make Creamy Molasses Filling: Whisk butter with molasses until smooth. Gradually whisk in confectioners' sugar; whisk until smooth and spreadable. Makes 1 1/2 cups.
- Spread a rounded measuring teaspoonful of Creamy Molasses Filling on the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled. Store in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days (cookies may soften during refrigeration).
LEMON-MOLASSES COOKIES
I used to love when my mom would bake molasses cookies. The house always smelled so good! These cookies have a slight lemony flavor to them, making them a bit different from your usual molasses cookies. I think you'll like them. (Prep time does not include chilling time.)
Provided by Whisper
Categories Dessert
Time 2h
Yield 108 small cookies
Number Of Ingredients 9
Steps:
- Stir together flour, ginger, baking soda and salt; set aside.
- In a large bowl, cream shortening and sugar until fluffy.
- Add molasses, egg, and extract; beat well.
- Stir in flour mixture until well blended.
- Wrap airtight.
- Chill overnight or at least 2 hours until firm enough to roll.
- Cut dough in thirds; roll out each third (keeping remainder in refrigerator) on lightly floured pastry cloth or other surface about 1/8-inch thick.
- Cut into shapes with cookie cutters.
- With spatula, transfer to lightly greased baking sheet, keeping cookies 1/4-inch apart.
- Repeat with remainder of dough and scraps.
- Bake in preheated 375 F oven for 6-7 minutes or until light brown.
- Remove to racks to cool.
- Frost when cool.
- Store airtight in cool place.
- (Can be used for Christmas ornaments by making a small hole near the top of each cookie with a toothpick before baking.).
Nutrition Facts : Calories 29.9, Fat 1, SaturatedFat 0.3, Cholesterol 1.7, Sodium 20.8, Carbohydrate 4.8, Fiber 0.1, Sugar 1.8, Protein 0.4
LEMON-SPICE ICE CREAM SANDWICHES
These cakey cookies partner well with citrus and other fruit flavors, as shown here, but also with coffee, green tea, or nearly any ice cream you like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet and line with parchment; butter parchment. In a bowl, whisk together flour, cinnamon, ginger, and salt. In another bowl, whisk together butter, sugar, molasses, lemon zest and juice, and eggs. Whisk dry ingredients into wet ingredients until smooth. Spread batter evenly in prepared sheet.
- Bake until cake is dry to the touch and edges begin to pull away from sheet, 12 to 14 minutes. Let cool 5 minutes. Loosen edges with a knife; flip out of sheet. Remove parchment; flip top-side up onto a wire rack. Let cool completely.
- Transfer cake to a work surface; cut in half crosswise. Place one half top-side down on a piece of plastic wrap. Beat ice cream until malleable, then spread over cake in a 1-inch-thick layer (go all the way to edges; don't worry if a bit oozes out, as it will be trimmed later). Top with second half of cake, top-side up. Wrap in plastic and freeze at least 8 hours and up to 1 week. Use a serrated knife to trim edges and cut into 1 1/4-by-3-inch pieces. Serve immediately, or wrap in plastic and freeze for up to 1 week.
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