Carrot Cake Filled Ginger Thumbprints
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Ingredients
- 2 1/4 cups flour
- 2 teaspoon ground ginger
- 1 teaspoon fresh grated ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup shortening softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon orange juice
- 1/4 cup molasses
- 3–4 Tbs coarse white sanding sugar
- Carrot Cake Jam
Instructions
- Preheat oven to 350 degrees.
- Sift together the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
- Beat in the egg, then stir in the orange juice, grated ginger and molasses.
- Gradually stir the sifted ingredients into the molasses mixture.
- Cover and chill for 1 hour in the fridge.
- Shape dough into 1” balls, and roll them in the coarse white sanding sugar.
- Using a medium cookie scoop (about 1/4 cup size), scoop up a ball of dough and place it in the center of a whoopee pie pan cavity.
- Slightly press the cookie down (you just want to just ‘smush’ it down slightly)
- Bake for 9 minutes in the preheated oven.
- Remove from the oven and using your thumb (watch it’s hot!) or the bottom of a metal1/4 cup measuring cup, gently press down in the center to make a slight indentation/well.
- Fill each well with 1 tablespoon of carrot cake jam.
- Place back in the oven for 1-2 minutes or until the cookies tops barely firm up. (They will have a slight give). They will firm up while resting in the pan.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Store in an airtight container.