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Cream Filled Molasses Cookies

Western.Chefs's picture
Ingredients
  Vegetable shortening 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Molasses 1 Cup (16 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Egg 1
  Sifted flour 4 1⁄2 Cup (72 tbs)
  Ginger 2 Teaspoon
  Soda 1 Teaspoon
For filling
  Butter 1 Tablespoon
  Sifted confectionery sugar 1 Cup (16 tbs)
  Salt 1⁄8 Teaspoon
  Ginger 1⁄4 Teaspoon
  Cinnamon 1⁄8 Teaspoon
  Boiling water 1 Tablespoon
Directions

Preheat oven to 350° F.
Cream shortening with salt, molasses, sugar, and egg until light; sift flour with ginger and soda and add, 1 cup at a time, to creamed mixture, beating smooth after each addition.
If dough seems very soft, chill until firm enough to roll.
Roll, about 1/4 of dough at a time, on a lightly floured board to a thickness of 1/8"-1/4".
Cut half of dough with a doughnut cutter, other half with round cookie cutter of the same diameter.
Repeat until all dough is rolled and cut.
Bake on greased baking sheets 10-12 minutes, remove to wire racks to cool.
Meanwhile, prepare filling: Cream butter, sugar, salt, ginger and cinnamon until light, then beat in boiling water.
To assemble cookies, spread rounds with filling, top with doughnut-shaped cookies, and press lightly into place.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Butter
Preparation Time: 
20 Minutes
Servings: 
4

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