Santa is totally going to dig these cookies.  Seriously, a plate of these, a little milk…you’re going to get everything on your wish list this year!!!

I love Christmas Eve.  Every year we all get together–my mom, her parents and her sister’s family,  We all spend the night somewhere.  When I was little, everyone spent the night at our house.  Now, we all spend the night at my aunt’s.  We all bring our presents to my aunt’s house and on Christmas Eve my grandma makes a gigantic pot of clam chowder.  We all open one present.  Then we wake up early on Christmas morning, drink our coffee and open presents.  

Every year, my aunt makes a batch of delicious ginger cookies drizzled with a tart lemon glaze–they remind me a lot of these Carr’s Lemon Creme Sandwhich Cookies.  They don’t last long.  This year, in Macedonia, I had a hankering for something gingery with a splash of lemon.  I found these AMAZING ginger lemon sandwich cookies from food and wine.  Seriously, Santa needs these.

Ginger-Lemon Sandwich Cookies

Ingredients

Cookies

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 stick plus 2 tablespoons unsalted butter, softened

3/4 cup sugar

1 large egg, at room temperature

1/4 cup unsulfured molasses

 

Filling

 6 tablespoons unsalted butter, softened

2 cups confectioners’ sugar

 1 1/2 tablespoons fresh lemon juice

 

Directions
Preheat oven to 350° F.  Prepare two baking sheets with either parchment paper or a silicone baking mat.

In a small bowl, stir together flour, baking soda, ginger, cinnamon and salt.

Beat butter and sugar at medium speed for about two minutes.  Beat in egg and molasses.  Stir in dry ingredients until just combined.

Drop dough onto baking sheets, 3 inches apart and bake for about 10 minute.  Let cool slightly, and transfer to a wire rack to cool completely.

In a medium sized bowl, mix butter and powdered sugaron high until light and fluffy.    Add lemon juice.

Arrange the cookies in pairs.  Spoon or pipe 1 rounded tablespoon of the lemon filling onto the flat side of half of the cookies.  Sandwich together with the remaining cookies, so that the filling spreads to the edge.

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