From The Perfect Cookie: Your ultimate guide to foolproof cookies, brownies & bars, by America’s Test Kitchen (Penguin Random House, 2017)
Tart lemon filling is sandwiched between chewy, warmly spiced molasses cookies for a study in balance and contrast. To pair, a rum-based cocktail echoes the flavor of the robust molasses in the cookie. A straight pour of aged rum would be harmonious, too.
- 2 cups (10 ounces) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon salt
- ¼ teaspoon ground cloves
- 12 tablespoons unsalted butter, melted and cooled
- 1 cup granulated sugar
- ¼ cup robust or full molasses
- 1 large egg
- 3 tablespoons unsalted butter, softened
- 2 cups (8 ounces) confectioners’ sugar
- 3 tablespoons lemon juice
Whisk flour, baking soda, cinnamon, ground ginger, salt and ground cloves together in bowl. In second bowl, melt and cool ¾ cup butter, and mix with ½ cup sugar, molasses and egg, until combined. Stir flour mixture into molasses mixture. Cover bowl tightly with plastic wrap. Refrigerate 1 hour.
Spread ½ cup granulated sugar in shallow dish.
Heat oven to 375˚F. Roll dough into ¾-inch balls, then roll in granulated sugar. Place on parchment-lined baking sheets, and press flat. Bake until tops just begin to crack, 8–10 minutes, switching and rotating sheets halfway through. Let cool on sheets for 5 minutes, then transfer to wire rack. Repeat with remaining dough. Let cookies cool completely.
Make filling and assemble sandwiches
Whisk butter, powdered sugar and lemon juice in bowl until smooth. Spread 1 heaping teaspoon filling over half of cookies, then top with remaining cookies, pressing lightly to adhere. Let filling set for 1 hour before serving. Makes about 42 sandwich cookies.
In a mixing glass, combine 1½ ounces aged rum, 1½ ounces sweet vermouth, 1 dash orange bitters and ice. Stir until chilled and strain into a coupe glass.