We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Friday, August 20, 2010

Cookie Recipe #230 - Ginger Sandwiches

A pair of crispy, gingery cookies holding a layer of ginger marmalade becomes a ginger sandwich that leaves you desiring more. I used orange-ginger jam giving it a citrusy addition to the combo.

Ingredients: 1/2 cup vegetable shortening, 3/4 cup granulated sugar, 1 egg, 2 tablespoons milk, 2 cups all-purpose flour, 1 1/2 teaspoon ground ginger, 1/2 cup ginger marmalade (jam, jelly or preserves).

Instructions: In a large mixing bowl, cream shortening with sugar until light and fluffy. Add egg and vanilla; blend thoroughly. Sift flour with ginger and add to creamed mixture; beat well. Cover with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350 degrees. Roll dough on lightly floured surface to about 1/8 inch thickness. Cut into desired shapes and place on baking sheets about 2 inches apart. Bake in preheated 350 degree oven 10-12 minutes or until golden. Remove from oven and transfer to wire racks to cool completely.

Spread about 1 teaspoonful of ginger marmalade on bottoms of half the cookies. Top with other half, bottom side down. Press gently together until filling reaches edges.

Makes about 4 dozen sandwiches.

"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.

Cookies Rule!!!

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