Ginger Lemon Creme Sandwich Cookies -- 375° F

Rev. 19-Jan-2018

"With a lemony filling, these spiced cookies go over big because they have old-fashioned, comfort-food appeal. Your party guests will snatch them up!" -Carol Walston, Granbury, Texas

TOTAL TIME: Prep: 25 min. + chilling
Bake: 10 min./batch + cooling
YIELD:30 servings

Ingredients

• 3/4 cup shortening
• 1 cup packed light brown sugar
• 1 egg
• 1/4 cup molasses
• 2-1/4 cups all-purpose flour
• 3 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup sugar

Filling:

• 1 package (3 ounces) cream cheese, softened
• 1/3 cup butter, softened
• 2 teaspoons lemon extract
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Directions

1. In a large mixing bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Cover and refrigerate overnight.

2. Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 375° for 8-10 minutes or until set (do not overbake). Remove to wire racks to cool.

3. In a small mixing bowl, combine filling ingredients until smooth. Spread over the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2-1/2 dozen.

[Jan. 2018. Taken from https://www.tasteofhome.com/recipes/ginger-creme-sandwich-cookies]