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 egg 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 , |