For most of my life this is what autumn has looked like. Fall is my favorite season, I love everything about it. I love the crisp cool air, the sound of fallen leaves under foot, the light as it passes through the canopies of red and gold. . . I could go on and on. . . and on and on.
But this year, I'm experiencing a different kind of fall in a place where seasons are much more subtle. While I'm enjoying the new landscape, this week in particular I've been longing for the autumn of my early days.
So I decided if I couldn't feel fall, I would try to bake it. . .
. . . with sweet cream. . .
. . . a hint of chocolate. . .
. . . and just the right spices.
Molasses Sandwich Cookies with Ginger Cream Cheese Filling and Dark Chocolate:
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- 1/4 cup molasses
- 1.5 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground clove
- 4oz cream cheese (room temperature)
- 3 oz of butter (room temperature)
- 1/4-3/4 cup powdered sugar (sweeten to taste)
- 2 tbl whole milk
- 1/4-1/2 tsp ground ginger (to taste)
For the cookies:
Cream the butter and sugar together. Add the molasses and then the egg. At this point mix in the spices and the baking soda. When everything is well incorporated, slowly add the flour making sure not to over mix. Cover and refrigerate for an hour or so (If you don't have time for this you can also simply drop them onto an ungreased cookie sheet and bake them).
Preheat your oven to 375 degrees.
After the dough is chilled, roll 1" balls and place them on an ungreased cookie sheet. Bake for 7-10 minutes or until they are golden brown on the bottoms. Cool on a wire rack.
For the filling:
Whisk the butter and cream cheese together adding the milk to help smooth things out. Add powdered sugar and ground ginger to taste.
Putting it all together:
Melt the chocolate in a double boiler (you can also use a metal bowl over a saucepan of simmering water or you can simply microwave it). Spread a thin layer of chocolate on the flat side of the cookies. Then spread a layer of the filling on one side and make your sandwich. Store in an airtight container in the refrigerator.
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*Last time in Recipes: For the Love of Blueberries