Cream-Filled Ginger Crisps

Get ready to die. This recipe takes a bit of patience but it is well worth it in the end.

Cream-Filled Ginger Crisps

Ginger Crisps

1/2 c sugar
1 stick butter
1/3 c dark corn syrup
3/4 c flour
1/2  tsp ground ginger

Preheat oven to 350*. Line a cookie sheet with foil; Grease foil.

In a medium saucepan, combine the sugar, butter and corn syrup. Cook over low heat until the butter melts. Remove from heat.

Mix the flour and ginger in a bowl. Slowly add the butter mixture, stirring well. Drop mixture by the tablespoon onto prepared sheet. These will spread, so space them 2-3 per sheet.

Bake until bubbly, about 9 minutes. Allow to cool for 30 seconds before carefully peeling them from the foil. I found using my fingers was easier than using a spatula. Stack and allow to harden fully.

Cream Filling

1 c sugar
1/2 c shortening
1/2 c butter
1/2 c milk
3 Tbs flour
1 Tbs vanilla
1 tsp lemon juice

Place all ingredients into the bowl of a standing mixer (or use a hand-held mixer, if preferred). Beat for 10 minutes until fluffy. (be patient...this goes through a weird lumpy/wet stage before smoothing into a whipped cream-like consistency). Refrigerate until ready to assemble cookies.

Scoop a dollop of filling onto a crisp, top with another. Store in fridge until ready to serve.