Cream Filled Molasses Cookies
|Vegetable shortening||3⁄4 Cup (12 tbs)|
|Molasses||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Sifted flour||4 1⁄2 Cup (72 tbs)|
|Sifted confectionery sugar||1 Cup (16 tbs)|
|Boiling water||1 Tablespoon|
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.