Tuesday’s Taste Tempters 11.27.12
Posted: Tuesday, November 27, 2012 8:00 pm
Today’s recipe comes from Just A Pinch, where it was submitted by Cindy Sandberg of Carlisle, Ind.
Ginger Cream Molasses Cookies
3/4 cup butter
3/4 cup packed brown sugar
1/2 cup molasses
2 1/2 cups all purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
turbinado (or regular granulated) sugar for rolling
1 cup mascarpone cheese
1 cup whipping cream
2 teaspoon vanilla extract
1/4 cup powdered sugar
2-3 tablespoons finely chopped crystalized ginger (to taste)
Cream butter and sugar. Beat in egg and molasses.
In a mixing bowl, combine flour, salt, baking soda and spices. Add to butter mixture and mix well. Chill 1 hour.
Preheat oven to 350 degrees and grease a baking tray. Roll pieces of dough into small balls (about 3/4 inch). Roll balls in sugar and place on trays about 2 inches apart. Bake for 8-12 minutes, until set but still soft. Do not overbake.
Remove from oven and cool on racks. While cookies are cooling, make cream filling: Beat together cheese, cream, sugar and vanilla until soft peaks form (do not overbeat!). Gently fold in crystalized ginger.
When cookies are cool, spread bottom of one cookie with 1-2 teaspoons of filling and top with another cookie. Gently press together. Store in refrigerator.
Published in The Messenger 11.27.12