EARL GREY & GINGER SANDWICH COOKIES
MAKES ABOUT 30 SANDWICH COOKIES HANDS-ON TIME 45 MINUTES TOTAL TIME 2 HOURS ⅓ cup unsalted butter, softened 1 cup granulated sugar 1 large egg ⅓ cup fancy or cooking molasses 2 cups all-purpose flour 1½ tsp ground ginger 1 tsp cinnamon 1 tsp baking soda ¼ tsp ground cloves pinch salt Filling ½ cup whipping cream (35%) (approx) 2 tbsp loose Earl Grey tea leaves ⅓ cup unsalted butter, softened 2 cups icing sugar pinch salt Preheat oven to 350°F. Line 2 rimless baking sheets with parchment paper. In large bowl, beat butter with sugar until u y; beat in egg and molasses until combined. In separate bowl, whisk together our, ginger, cinnamon, baking soda, cloves and salt; stir into butter mixture just until combined.
Roll dough by rounded 1 tsp into balls; arrange, 1 inch apart, on prepared pans. Bake, 1 sheet at a time, until edges are rm, 5 to minutes for crispier results, bake until tops are rm, 2 to 3 more minutes). Let cool on pans for 5 minutes. Transfer to racks; let cool completely.
Filling In small saucepan, bring cream and tea leaves to boil; reduce heat and simmer for 30 seconds. Remove from heat; let stand, covered, for 15 minutes. train mixture through ne-mesh sieve into small bowl, pressing with back of spoon; discard solids. ixture should yield 3 tbsp liquid; add more cream, if necessary.) Transfer to refrigerator; let cool completely.
In large bowl, beat together butter, icing sugar and salt until mixture resembles ne crumbs; beat in cream mixture. n at side of half of cookies, spoon or pipe rounded tsp of the lling onto each; sandwich with remaining cookies, at sides down, lightly pressing to push lling to edge. Refrigerate in airtight container until set, about 30 minutes. Bring to room temperature before serving.
PER SANDWICH COOKIE about 142 cal, 1 g pro, 5 g total fat (3 g sat. fat), 24 g carb (trace dietary fibre, 17 g sugar), 19 mg chol, 47 mg sodium, 71 mg potassium. % RDI: 1% calcium, 4% vit A, 6% folate.
Fancy molasses is light in colour and has a mild sweet taste. Cooking molasses is more robust and intense but can still be used interchangeably in recipes that call for fancy.