MOM’S BLUE RIBBON GINGERSNAP SANDWICH COOKIES WITH CANDIED GINGER CREAM CHEESE FILLING
Award-winning recipes
MOM’S BLUE RIBBON GINGERSNAP SANDWICH COOKIES WITH CANDIED GINGER CREAM CHEESE FILLING
Second Runner Up Championship Finale
Netflix Challenge: Create a dessert that reflects my past. It must have 24 servings.
My Inspiration: My mother, who would be 101 if she were alive today, won one of her first blue ribbons at the Iowa State Fair over 50 years ago with this soft, gingersnap cookie. This cookie was also the first cookie I made by myself when I was eight years old. My mother was my baking role model, and I still make the recipe today exactly as she made it all those years ago, with vegetable shortening and lots of warm spices. It tastes like home!
Category
Netflix Blue Ribbon
Author:
Eileen Gannon
Ingredients
¾ cup (140 g) white shortening
1 cup (200 g) granulated sugar, plus more for rolling the cookie dough balls
¼ cup molasses
1 egg
2 cups (265 g) all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon. nutmeg
2 teaspoons baking soda
¼ teaspoon salt
1 (8-ounce) package cream cheese, at room temperature
1 cup (115 g) powdered sugar, sifted (more for consistency)
6 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
Pinch of salt
1 tablespoon candied ginger, finely chopped
10 oz. white coating chocolate
Mom’s Blue Ribbon Gingersnap Cookies
Candied Ginger Cream Cheese Filling
White Chocolate Drizzle
Directions
Mom’s Blue Ribbon Gingersnap Cookies
In a large mixing bowl, cream together shortening and sugar until light, about 3 minutes.
Beat in molasses and egg until well combined.
In a separate bowl, sift together the dry ingredients.
Slowly stir into the creamed mixture and beat on low speed until all ingredients are incorporated.
Refrigerate dough for at least 6 hours (it can be refrigerated for up to two days).
Using a 1-inch cookie scoop, roll dough into balls and then roll completely in granulated sugar.
Bake at 350 for 9 to 11 minutes.
Cool on baking sheet for 2 minutes and then remove to a wire rack to cool completely.
In a large mixer bowl, beat butter until smooth.
Add cream cheese and beat again.
Add powdered sugar, vanilla and ginger until smooth.
Scape into a pastry bag fitted with a large star tip, and set aside until ready to use.
Melt chocolate in 30-second bursts in the microwave and place in a small pastry bag. Snip a tiny hole and lightly drizzle over sandwich cookies.
Line a baking sheet with parchment paper and set aside. Bake 48 cookies. When cookies have cooled completely, pipe filling with a large star tip (so the texture shows) on the flat side of only 24 cookies. Top with remaining 24 cookies. Drizzle with white coating chocolate.
Candied Ginger Cream Cheese Filling
White Chocolate Drizzle
Assembly:
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