Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Gingersnap-Raspberry Sandwiches 3.6 (20) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 14, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print