Ginger Snap Sandwiches With Lemon Cream Cheese Filling

Ingredients:

• For the cookies:
• butter - 3/4 cups (170 g)
• sugar - 1 cup
• egg - 1, large
• molasses - 1/4 cup
• flour - 2 cups
• baking soda - 2 tsp
• cinnamon - 1 tsp
• ginger - 1 tsp
• For the filling:
• cream cheese - 4 oz (115 g), room temperature
• butter - 4 tbsp (55 g), room temperature
• fresh lemon juice - 1 tbsp (juice of half a lemon - add some zest if you want extra lemon flavor)
• salt - 1/8 tsp
• powdered sugar - 2 cups
•  
• Directions:
• 
  To make the filling:
• Use an electric mixer and mix together the cream cheese and butter until light and fluffy, then mix in the lemon juice and salt.
• Add the sugar, a little at a time, until you get the right consistency and flavor, the more sugar you add, the thicker the cream.
• Let the filling rest, covered, in your fridge until the cookies have baked and cooled.

To make the cookies:

• Pre heat the oven to 350 F (175 C).
• In a medium bowl, sift together the flour, baking soda, cinnamon and ginger, then set aside.
• In a larger bowl, use an electric mixer and blend the butter and sugar together until pale and fluffy, about 3 minutes, then add the egg, then the molasses; mixing well after each.
• Using the mixer on low speed, mix in the dry ingredients in 2 or 3 batches, and mix until just combined.
• Use a 2 tsp or tbsp measure and form uniform balls from the dough.  Roll them in sugar, then place on baking sheet covered in baking paper, about 2 inches apart (they will spread).
• Bake in heated oven about 10 - 12 minutes, or until golden brown.
• Let the cookies cool for about 5 minutes on the sheet before removing them to a wire rack to cool completely.
• Use a small spoon to put a little filling between the bottoms of two cooled cookies and gently press together until the filling reaches the sides.

Source:  comfortablefood.com