Gingersnap Coconut Creams

Categories: cookies

Ingredients

• 1/3 cup butter, softened
• 1/3 cup packed brown sugar
• 1 egg
• 1/3 cup molasses
• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• filling:
• 1/4 cup butter, softened
• 3/4 cup confectioners' sugar
• 1/2 tsp. orange extract
• 1/4 cup flaked coconut

Directions

1. Preheat oven to 375 degrees. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, baking soda, ginger, cinnamon and cloves; gradually beat into creamed mixture.
2. Drop dough by level teaspoonfuls 1-inch apart onto parchment paper-lined baking sheets. Bake coolies 6-8 minutes or just until edges begin to brown. Remove from pans to wire racks to cool completely.
3. For coconut filling, in a small bowl, mix butter, confectioners’ sugar and orange extract until blended; stir in coconut. Spread on bottoms of half of the cookies; cover with remaining cookies.

4. 4 dozen

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