Ginger Cookie-Sorbet Sandwiches
Flattening the salty-sweet ginger dough with the bottom of a sturdy glass ensures cookies of uniform size and thickness. The cookies can be made in advance and sandwiched with sorbet shortly before serving.
Martha Stewart Living, May 2007
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1/3 cup plus 5 teaspoons sugar, plus more for rolling and flattening
- 1 large egg
- 1/4 cup unsulfured molasses
- 2 tablespoons finely chopped candied ginger
- 1 pint mango sorbet
- 1 pint raspberry sorbet
- Preheat oven to 325 degrees. Whisk flour, ground ginger, salt, baking soda, cinnamon, and cloves in a bowl.
- With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, 2 to 3 minutes. Mix in egg, then add molasses and candied ginger. Reduce speed. Gradually mix in flour mixture. Wrap dough in plastic, and refrigerate until slightly firm, 15 minutes.
- Using a 1 1/2-inch ice cream scoop, drop balls of dough onto parchment-lined baking sheets. Roll each one in sugar, and return to sheets, spacing 2 inches apart. Using the bottom of a glass dipped in sugar, press dough to flatten into 3-inch rounds. Bake until edges are golden brown, 8 to 10 minutes. Let cool completely. Cookies can be stored in airtight containers up to 2 days.
- Sandwich one scoop of sorbet with 2 cookies. Repeat, alternating sorbet flavors. Serve immediately, or freeze in airtight containers up to 3 hours.
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