As promised, today's recipe was made on the same day that I posted "Pumpkin Pie Custard Ice Cream". After I made the ice cream, I tried to figure out what would complement the wonderful taste of pumpkin. Then it hit me-- gingersnaps! I've never made gingersnaps before, so I did a little research on the internet. Then I remembered that I have made only one recipe from Martha Stewart's Cookie's cookbook that I bought in early August.
I did make these Martha Stewart Old Fashioned Sugar Cookies, which I thought were good-- not fantastic, over the charts good...but, still, it was a nice cookie. This time, I honed in on the Gingersnap-Raspberry Sandwich recipe in the book. I always have pure maple syrup on hand (I never buy pancake syrup) and I like that this was included as a flavor addition to the cookie batter. Here's how they are made:
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 a parchment paper covered sheet (or a Silpat). Lately, I find that I like to bake cookies on parchment paper, though I do own a few Silpat's. Your choice...
Bake until golden, about 12 minutes.
Transfer cookies to a wire rack to cool. They do deflate a bit, thank goodness! Form and bake the remaining dough.
Yes, there's a mouse who steals cookie bites... I plead the fifth. Maybe.
Ginger and Pumpkin are meant to be together-- kinda like Ginger and Astaire.
If you don't get my analogy, you're way too young. What a pair!
In a moment of pure sugar gluttony, I made an ice cream sandwich with my homemade pumpkin custard ice cream and two ginger cookies. Yes, this is meant to be. So where's the photo? I was too busy eating. Sorry.
The next day, though, I wanted to try a combination of raspberry jam and ginger cookies. Fortunately, this summer I made 12 half-pints of homemade reduced-seed raspberry jam. Did I blog about it. No, sorry. I figured that if I blogged on how to make raspberry jam, now that the season is over (except for where I live) you might want to cry. Here's a sample of it, though:
Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. NOTE: My cookies didn't bake completely flat. Maybe I made the size of the dough balls to big? Maybe there should be more shortening ratio to the butter?
While these gingersnaps aren't quite the crispy consistency I am looking for to making a gingersnap crust (for baking), these cookies are easy to make.