Molasses Sandwich Cookies |
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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 30 |
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From Everyday Food September 2006. Ingredients:
1 1/2 cups flour |
1/2 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 cup packed light-brown sugar |
1/2 cup butter, room temperature |
1 egg |
1/4 cup light unsulphured molasses |
12 tablespoons softened butter |
3 tablespoons light unsulphured molasses |
2 cups confectioners' sugar |
Directions:
1. Preheat oven to 350°.
2. COOKIES: In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
3. Beat sugar and butter until combined.
4. Beat in egg, then molasses, until smooth.
5. Gradually add flour mixture until a dough forms.
6. Drop rounded measuring teaspoonfuls of dough onto ungreased (or parchment-lined) baking sheets, about 1 1/2 inches apart.
7. Bake until centers are dry to the touch, 12 to 15 minutes.
8. Cool 1 minute on baking sheets; then transfer to a rack to cool completely.
9. FILLING: Whisk butter with molasses until smooth.
10. Gradually whisk in confectioners' sugar; whisk until smooth and spreadable.
11. Spread a rounded measuring teaspoonful of filling on the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled.
12. Store in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days (cookies may soften during refrigeration).
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