Party Cookie Recipes - Spicy Ginger Sandwiches Recipe

Ingredients

• 2/3 cup/100 g all purpose/plain flour

• 2 tsp unsweetened cocoa powder

• 1/2 tsp ground allspice

• 1/2 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/8 tsp salt

• 3/4 cup/180 g butter, softened

• 1/2 cup/100 g granulated sugar

• 1 large egg yolk

• 1 tbsp finely grated lemon zest

• 2 tbsp fresh lemon juice

• 2 cups/300 g finely ground almonds

• 1/3 cup/50 g raspberry preserves

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Method:

1. Sift the flour, cocoa, allspice, cinnamon, ginger, and salt into a medium bowl.

2. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy. Add the egg yolk and lemon zest and juice, beating until just blended.

3. Mix in the dry ingredients and almonds to form a stiff dough. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

4. Preheat the oven to 350°F/180°C/gas 4. Set out three cookie sheets. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch (5 mm).

5. Use a 2-inch (5-cm) cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.

6. Use a spatula to transfer the cookies to the cookie sheets, placing them 1 inch (2.5 cm) apart.

7. Bake, one sheet at a time, for 25-35 minutes, or until lightly browned and firm to the touch.

8. Transfer to racks to cool. Stick the cookies together in pairs with the preserves.