Friday, December 30, 2011

Gingersnap Softie Cookie Sandwich


My sister-in-law Marci made us her mother's gingersnap cookies. They are the kind that I love. Soft, chewy and sweet. Yum! Well, the night of my daughter's 5th birthday (1 bowling trip and 5 years ago, she was born. 5 years already!) we had leftover icing from her cake. I didn't want it to go to waste and saw the gingersnaps sitting there. Hence the gingersnap softie cookie sandwich was born. Pair it with a glass of egg nog and you'll be lying on the couch for the next half hour digesting the goodness. Or, go and blog about it like I am ;) Oh, and ignore the crayon scribbles that my children artistically added to my parents' coffee table.

Here is my SIL's mother's gingersnap recipe combined with your choice of favorite icing or one of my favorites, Wilton's Buttercream. 

Gingersnap Soft Cookie
Yield: A lot. I don't really know because my sister-in-law made these

2 cup sugar
1 1/2 cup butter
1/2 cup molasses
2 eggs
4 1/2 cup flour
3 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ground cloves
1 tsp ginger
1/2 tsp ground nutmeg
1 cup granulated sugar for rolling
  1. Pre-heat oven to 350 degrees.
  2. Cream sugar & butter until well blended and fluffy.
  3. Add eggs and molasses. Combine.
  4. Mix remaining ingredients. Mix well.
  5. Roll into 1 1/2" balls. Roll and coat in sugar.
  6. Bake at 350 for 8 minutes. Do not overbake. 
  7. Remove from oven and let rest on cookie sheet before replacing to cookie sheet.
  8. Once completely cooled fill with 1-2 Tbsp of icing (recipe below).

Wilton's Buttercream Icing
Makes about 3 cups icing

1/2 cups shortening
1/2 cup butter
1 tsp vanilla (if you have clear on hand make that for a more white look)
4 cups powdered sugar
2 Tbsp milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

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