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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