Brown Sugar Sandwich Cookies
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INGREDIENTS 2-1/4 cups all-purpose flour 3 tablespoons instant espresso powder 2 teaspoons ground ginger 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 3/4 cup butter, softened 1/2 cup granulated sugar 1/2 cup packed light-brown sugar 1 large egg 1/4 cup full-flavored molasses 2 to 3 tablespoons Turbinado sugar or coarse granulated sugar 1 recipe Brown Sugar Frosting In a medium bowl, combine flour, espresso powder, ginger, baking soda, cinnamon and cloves. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the granulated sugar and brown sugar, beating on low speed until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and chill dough for 2 hours or until easy to handle. Shape dough into 1-1/2-inch balls (1 heaping tablespoon dough each). Roll balls in the turbinado sugar. Place about 2-1/2 inches apart on ungreased cookie sheets. Flatten balls slightly. Bake at 350 degrees for 12 to 15 minutes or until the edges are set. Let stand on cookie sheets for 2 minutes. Transfer to wire racks and let cool. Frost bottoms of half the cookies with a generous 1 tablespoon Brown Sugar Frosting each. Place remaining cookies atop the iced sides of cookies, bottom sides down, to create sandwiches. Makes 12 sandwich cookies BROWN SUGAR FROSTING 1 cup packed light brown sugar 1/4 cup butter 1/4 cup half-and-half or light cream 1-1/3 cups sifted powdered sugar In a heavy saucepan combine brown sugar, butter, and half-and-half. Cook and stir over medium heat to a full boil; boil for 1 minute, stirring constantly. Remove from heat. Whisk in powdered sugar until smooth. Let cool, 20 to 30 minutes, until of spreading consistency; whisk occasionally.