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Gingersnap-Raspberry Sandwiches
Credit:
Joseph De Leo
Recipe Summary
Yield: Makes 2 dozen
Ingredients
Ingredient Checklist
8 tablespoons (1 stick) unsalted butter, room temperature
1/4 cup vegetable shortening
2 cups sugar
2 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1/4 cup pure maple syrup
1 large egg, beaten
1 cup raspberry jam with seeds
Gallery
Gingersnap-Raspberry Sandwiches
Credit:
Joseph De Leo
Recipe Summary
Yield: Makes 2 dozen
Gallery
Gingersnap-Raspberry Sandwiches
Credit:
Joseph De Leo
Gingersnap-Raspberry Sandwiches
Credit:
Joseph De Leo
Gingersnap-Raspberry Sandwiches
Recipe Summary
Yield: Makes 2 dozen
Recipe Summary
Yield: Makes 2 dozen
Yield: Makes 2 dozen
Makes 2 dozen
Ingredients
Ingredients
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1/4 cup vegetable shortening
- 2 cups sugar
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
- 1/4 cup pure maple syrup
- 1 large egg, beaten
- 1 cup raspberry jam with seeds
Directions
Heat oven to 375 degrees with one rack positioned in center of oven; line a baking sheet with parchment paper, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a large bowl, sift together the flour, baking soda, cinnamon, and ginger.
Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.
Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes. Transfer cookies to a wire rack to cool. Form and bake the remaining dough.
Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.
Reviews (3)
Add Rating & Review
20 Ratings
5 star values:
8
4 star values:
1
3 star values:
7
2 star values:
3
1 star values:
1
Reviews (3)
Add Rating & Review
20 Ratings
5 star values:
8
4 star values:
1
3 star values:
7
2 star values:
3
1 star values:
1
Add Rating & Review
20 Ratings
5 star values:
8
4 star values:
1
3 star values:
7
2 star values:
3
1 star values:
1
20 Ratings
5 star values:
8
4 star values:
1
3 star values:
7
2 star values:
3
1 star values:
1
20 Ratings
5 star values:
8
4 star values:
1
3 star values:
7
2 star values:
3
1 star values:
1
- 5 star values:
- 8
- 4 star values:
- 1
- 3 star values:
- 7
- 2 star values:
- 3
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
01/03/2019
I originally got this recipe from the wrapper of a Martha branded cookie sheet I bought years ago, probably in about 2000 or so! They are great cookies, with or without filling. I have made them many times over the years.
Martha Stewart Member
Rating: 5 stars
12/24/2017
It is my favorite cookie recipe.
Martha Stewart Member
Rating: Unrated
12/14/2010
can these delicious cookies be frozen from either dough form or baked?
Martha Stewart Member
Rating: 5 stars
01/03/2019
I originally got this recipe from the wrapper of a Martha branded cookie sheet I bought years ago, probably in about 2000 or so! They are great cookies, with or without filling. I have made them many times over the years.
Rating: 5 stars
Rating: 5 stars
12/24/2017
It is my favorite cookie recipe.
Rating: Unrated
12/14/2010
can these delicious cookies be frozen from either dough form or baked?
Rating: Unrated
All Reviews for Gingersnap-Raspberry Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Gingersnap-Raspberry Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
