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Gingersnap Sandwich Cookies with Lemon Filling Recipe
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 1/2 teaspoons ground cinnamon
- 1 3/4 teaspoons baking soda
- 1/4 teaspoon fine salt
- 1/3 cup plus 3/4 cup granulated sugar
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
- 1 large egg , at room temperature
- 1/4 cup plus 2 tablespoons blackstrap molasses
- 2 tablespoons finely chopped crystallized ginger
- 2 1/2 cups powdered sugar , sifted
- 6 tablespoons unsalted butter (3/4 stick), at room temperature
- 1 tablespoon finely grated lemon zest (from 1 medium lemon)
- 1 tablespoon lemon extract
- 1 tablespoon freshly squeezed lemon juice (from 1 medium lemon)
Directions:View on Chow
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