The Sensitive Kitchen

Thursday, December 30, 2010

Ginger-Lovers' Linzer Cookies

These beautiful, festive cookies with a not-so-subtle kick are perfect for ginger lovers. A dough scraper or large semi-flexible stainless steel spatula helps transfer these cookies to parchment. I started with this Chipotle Gingerbread dough, adapted it to my liking, then slathered some spicy-sweet ginger spread between two cookies.

1/2 c unsalted butter
1 c plus 2 Tbsp brown sugar
2/3 c molasses
1 egg
2 3/4 c white whole wheat flour
1 Tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground chipotle chile powder
Powdered sugar
Ginger spread

In a stand mixer, cream butter and sugar until light and fluffy. Beat in molasses and egg, scraping down sides and bottom, until light and uniform.

Mix together flour, baking soda, baking powder, salt and spices. Add dry ingredients to butter mixture until it comes together into one uniform batter. Chill dough for 3+ hours.

Preheat oven to 325 degrees. Roll out dough between Silpats or sheets of parchment paper to 1/4" thickness. Cut out circles; cut decorative shapes with smaller cutters in half of circles. Place circles on a parchment-lined cookie sheet; bake 10 minutes or until just done (do not let brown). Cool on sheets for a moment, then transfer to a wire rack to cool completely.

When cooled, dust top halves of sandwiches (those with decorative cutouts) liberally with powdered sugar. Turn bottom halves (those without decorative cutouts) over and spread ginger spread evenly over flat bottoms. Press lightly together to make sandwiches. Store for up to 2 days in a closed container between sheets of parchment paper.

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