Make ahead and freeze cookies

[alexia]

Isa, can I come sit in your kitchen and savor the aromas? It sounds like 2 glorious months!

As I have better access to maple syrup than sugar, and love ginger, I think the first sounds best for me.

Do you keep your recipes on the computer Isa? If not, we're making a lot of work for you to share all these goodies with us. I bought a cheap scanner so that I can pop anything I think I may like to make onto my computer whether from a library book, paper, etc. THis has two advantages. When I want to use the recipe I needn't take a nice book into the kitchen, I just print it out. And to find a recipe I needn't shuffle through a zillion books, bits, pieces, etc, but just do a quick search.

[Isa]

Some of the recipes from friends or the internet are on my computer but the majority are in books or magazines. Don't worry it doesn't take too long to type and I really don't mind doing it.

I'm giving you the whole recipe that way you can decide if you want the spices or not. I love the taste of maple with raspberries, I hope you will try at least one sandwich cookie.


Gingersnap Raspberry Sandwiches
Makes 2 dozen


8 tablespoons (1 stick) unsalted butter, room temperature
1/4 cup vegetable shortening
2 cups sugar
2 cups 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

Heat oven to 375° 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 flour, baking soda, cinnamon, and ginger. Set aside.

Add maple syrup to the 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. Repeat with remaining dough.

Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches.

[alexia]

They sound scrumptious Isa. I assume you use the more flavorful Grade B maple sugar.

And I just noticed an article in the Washinton Post about freezing cookie dough, so I'll post the URL here. and in an edited note to the original posting for anyone just starting this thread.

http://www.washingtonpost.com/wp-dyn/food/

[Isa]

Thanks for the link Alexia.



Yes I used B maple syrup, I love the flavour of it.


If you love maple cookies, there is a good pecan & maple shortbread type cookie in In The Sweet Kitchen. I just read of a maple and walnut cookie. Let me know if you would like any of the recipes.

[alexia]

Thanks Isa, I may try it out when I get a little less hectic.