It's been a while since I've participated in Magazine Mondays. This is probably my least favorite time of year for cooking magazines. I don't grill much, and my passion is baking (though I do cook as well). As a result, a lot of the recipes that are out there in magazines during the summer don't hold that much appeal for me. Oh, there are some I like, but it's not like the baking bonanza you see during the fall and winter. =) But I still read the magazines, and one or two things will really jump off the page at me.
This particular recipe is one of them. As I was paging through the June/July issue of Fine Cooking, I ran across a picnic article. The dessert was Ginger-Spice Sandwich Cookies with Lemon Cream. I love ginger in cookies. And the idea of lemon cream was intriguing. All I needed was a good reason to make them. I finally came up with one a couple weeks ago.
With the end of school looming, I had a bunch of baking to do. I made dozens of mini cupcakes for Brianna's end of year class party, for instance. But I also wanted to make a small gift for her kindergarten teacher as well as something for the after-school care staff. These cookies seemed perfect. The dough was easy to mix up, and included ginger, cinnamon and cardamom. In my haste to get them made, I didn't actually chill the dough before shaping it into balls, but it seemed to work out okay. I only made the one sheet of cookies I needed right away, and chilled the rest of the dough for later. I portioned the dough with my handy #70 disher. Rather than rolling the dough balls in regular sugar, I used turbinado sugar. I baked the cookies for about 12 minutes, then let them rest on the pan for a few minutes before transferring them to a rack to cool. While the cookies cooled, I mixed up the filling. It was pretty simple--powdered sugar, cream cheese and lemon zest. I matched cookies together as well as I could by size and sandwiched them together. My #100 disher was perfect for the filling.
The verdict? I don't actually know how the teachers liked them, since it was the last day of school. When I finally had a chance to try one, I was a bit surprised at how soft the cookie part was. But I liked the lemon and ginger together. Jamie's reaction was pretty much the same as mine. A few days later, I finally had the chance to bake the rest of the dough, so I took some cookies to work, too. They seemed to be well received. I can seem myself making these again, maybe playing around with the filling a bit.
If you're a subscriber to the Fine Cooking website, you can find the recipe here. Or pick up a copy of the magazine, since it should still be available. Extra incentive--there's a great ice cream article by David Lebovitz as well. And be sure to check out the other Magazine Monday contributions on Ivonne's blog.