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Ginger & Spiced Whipped Cream Sandwich Cookies

Today is National Sandwich Day!!  I thought about making a literal sandwich and putting something sweet inside, i.e., Nutella, chocolate or honey.  I changed my mind and decided to stick with the theme of this blog and go all out with a sweet baked good.  I have some candied ginger in my pantry that has been there awhile.  I saw it at Trader Joe's and decided to buy it.  The problem is I couldn't think of how to use it.  Even though today is an abnormally warm day at 71 degrees, it is still Fall.  When I think of Fall baking I think of warm flavors such as ginger, cinnamon, nutmeg, etc.  To stick with the sandwich theme, how about Ginger cookies sandwiched with a spicy whipped cream. I chopped the candied ginger into small pieces and added it to the ginger cookie batter.   I tweaked this recipe by using less sugar to compensate for the candied ginger but I did not add any more salt because I used unsalted butter.  These are literally one of the tastiest cookies I have ever made.  Just perfect! Yum!

1/2 cup butter, softened (I am trying different brands of butter. I used Kerrygold unsalted Irish butter and I think it really enhanced the flavor)
3/4 cup sugar
1 egg
1/3 cup molasses
1 tsp vanilla
2 cups flour
2 tsp ground ginger
1/2 tsp salt
1 tsp baking soda
1/2 cup chopped crystallized candied ginger

Whipped cream

1 cup heavy cream
2 Tbs sugar
1 tsp cinnamon
1/4 tsp nutmeg

Sift together flour, ginger, salt and baking powder.

Chop candied ginger into small pieces.

Cream the butter and sugar until light and fluffy.

Add vanilla and egg. Beat until blended.

Add molasses and sifted dry ingredients. Mix until just thoroughly blended.

Add chopped candied ginger.  Mix briefly until incorporated.

The dough will be sticky.

Turn out on waxed paper. Wrap and refrigerate for at least one hour.

Using a cookie scooper, scoop the dough. Roll into a ball using your hands.

 Roll the ball into crystallized sugar and place on a cookie sheet.

Place on ungreased cookie sheet

Bake for approximately 12-15 minutes or until edges of cookies turn brown. Cool slightly on pan.

Remove to rack to cool completely.

While cookies are cooling, place mixing bowl and wire whisk into the freezer for at least 30 minutes.

Prepare whipped cream

Place cream into bowl and beat until soft peaks form.

Add sugar and spices.

Continue beating until just Incorporated.

Place in pastry bag with large tip.

Pipe on back side of one cookie.

Top with a second cookie.

Celebrate National Sandwich Day ... your way!


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3/4 cup unsweetened cocoa (I used dark)
1/2 tsp. baking powder
1 tsp. table salt
1 1/2 cups butter, room temperature
3 cups granulated sugar
5 large eggs, room temperature
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