Gingerbread-Pear Sandwich Cakes

Yield

20 cakes

Instructions

Prepare Gingerbread Cookies and Pear Slices. Once cookies have cooled, spoon 1 tablespoon Whipped Cream onto bottom cookie. Layer 3 Pear Slices, then cover with top cookie. Repeat with remaining cookies and filling. Serve immediately.

Notes

*Our testing found that cake flour yields a much more tender product.

Gingerbread Cookies

Ingredients

1/2 cup packed brown sugar
1/2 cup vegetable shortening
2 eggs
1/2 cup molasses
2/3 cup water
2 cups plus 2 tablespoons cake flour*
2 teaspoons ground ginger
1-1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1-1/2 teaspoons baking soda

Instructions

Preheat oven to 350 degrees F. Beat brown sugar and shortening at medium speed until mixture becomes light and fluffy. Add eggs, molasses, and water; mix until blended. In a separate bowl, sift dry ingredients together. Slowly add dry ingredients to wet mixture, mixing as you go. The mixture should have the consistency of pudding.

Drop a heaping teaspoonful of batter per cookie onto a baking sheet lined with parchment paper (to reduce spread). You should have enough batter for 40 cookies. Bake 9 minutes. Let cool on wire rack. If not using immediately, freeze in an airtight container, between layers of wax paper, for up to 2 weeks.

Pear Slices

Ingredients

3 tablespoons butter
5 ripe pears, peeled and cut into 1/4-inch slices
1-1/2 teaspoons cinnamon
1/2 teaspoon allspice
3 tablespoons sugar
juice of one lemon

Instructions

Melt butter in large saute pan over medium heat. Add pear slices, cinnamon, and allspice. Stir gently with wooden spoon. Add sugar and lemon juice. Stir and spread pears in pan to form a single layer. Allow sauce to bubble gently; reduce, without stirring, 15 to 20 minutes, until it has the consistency of maple syrup. Gently pour pears and sauce onto plate. Cool completely.