Gingerbread Lemon Sandwich Cookies

Yield:

Instructions

In the large bowl of a standing or handheld mixer, cream the butter and sugar until fluffy, about 2 minutes. Add the egg and continue to beat. Add the molasses and beat well. In a medium-size bowl, whisk together the flour with the baking soda, ginger, cinnamon, salt, and pepper. Add the dry mixture to the wet ingredients; then add the orange zest, and stir just enough to form a smooth dough. Turn the dough out onto a counter lightly dusted with flour, and divide into two equal portions. Gather each portion into a disk shape, wrap in plastic, and refrigerate at least 30 minutes, or up to overnight.

Preheat oven to 350° and set the racks to the middle positions, with space in between. Line two baking (cookie) sheets with parchment paper. On a counter dusted with flour, roll the first disk of dough out to a 1/8-inch thickness, then cut into circles using a 2-inch round biscuit cutter or cookie cutter, gathering and re-rolling the dough as needed.

Bake until barely golden, about 6 to 8 minutes, depending on size; then cool on wire racks. Repeat this process with the remaining disk of dough.

Instructions

In the bowl of a handheld or standing mixer, blend the sugar, butter, and zest. Add the lemon juice a little at a time, blending as you go; add only as much as you need to get the desired texture. Use a spoon or a piping bag to drop a walnut-size amount of icing onto the flat side of one cookie; then press another cookie on top to seal. Repeat with the remaining cookies.