Gingersnap-Raspberry Sandwiches

Name: Gingersnap-Raspberry Sandwiches
Ingredients: 8 tablespoons (1 stick) unsalted butter, room temperature; 0.25 cup vegetable shortening; 2 cups sugar; 2 cups unbleached all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 tablespoon ground ginger; 0.25 cup pure maple syrup; 1 large egg, beaten; 1 cup raspberry jam with seeds

3.6

(20)

3 Reviews

By

Martha Stewart Editors

Updated on December 14, 2017

holiday handbook 2011 raspberry ginger cookie — Photo: Joseph De Leo

Yield:

2 dozen

The subtle but distinct taste of ginger pairs well with raspberry jam. Apricot makes an equally delicious filling. Or, try sandwiching the cookies with rich chocolate ganache.

Ingredients

8 tablespoons (1 stick) unsalted butter, room temperature
¼ cup vegetable shortening
2 cups sugar
2 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 tablespoon ground ginger
¼ cup pure maple syrup
1 large egg, beaten
1 cup raspberry jam with seeds

Directions

Heat oven to 375 degrees with one rack positioned in center of oven; line a baking sheet with parchment paper, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a large bowl, sift together the flour, baking soda, cinnamon, and ginger.
Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.
Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes. Transfer cookies to a wire rack to cool. Form and bake the remaining dough.
Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.