Wednesday, May 18, 2005

Blueberry-Spice Sandwich Cookies

Blueberry-Spice Sandwich Cookies (Adapted from Good Housekeeping)

For the cookies

2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
12 tablespoons unsalted butter, softened
1 cup packed brown sugar
2 tablespoons molasses
1 large egg
1 teaspoon vanilla
1/2 cup sour cream

For the filling

8 ounces cream cheese, softened
7 1/2 ounces marshmallow fluff
2 cups fresh blueberries

To prepare the cookies

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, cinnamon, baking soda, ginger, nutmeg, cloves and salt.

In a large mixing bowl, beat together butter and sugar until light and creamy. Beat in molasses until combined. Mix in egg and vanilla. Add dry ingredients alternately with sour cream, beginning and ending with flour mixture, mixing just until combined.

Drop scoops of the batter onto parchment-lined baking sheets using a tablespoon cookie scoop. Place one pan into the oven at a time and bake until the cookies spring back when lightly pressed in the center, about 10 to 14 minutes. Remove and let cookies cool for 1 minute on the pan before transferring them to a wire rack to cool completely.

To prepare the filling

In a large mixing bowl, beat cream cheese until smooth. Add marshmallow fluff and mix just until combined. Gently fold in blueberries.

Evenly divide the filling onto the flat side of half of the cookies, using about three to four tablespoons on each. Top each filled cookie with a plain cookie, flat side down, pressing to adhere.

Makes about 18 sandwiches.

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