Ginger Snaps with Lemon Butter Cream

This is my Mom's ginger snap recipe but I have sandwiched two of them between a light and flavourful lemon butter cream. Lemon and ginger are AMAZING together. I especially like this combination in a Christmas cookie because it is a great contrast to the season's heavy meals and flavours. Tip: These are also great straight out of the freezer! Almost like an ice cream sandwich :) 

Ginger Snaps

Ingredients
3/4 cup unsalted butter, at room temperature
1 cup white sugar
1 egg, large
1/2 cup molasses
2.5 cups flour
2 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt


What to do
1. Cream butter and 1 cup sugar well.
2. Beat in egg.
3. Mix in molasses.
4. In another bowl, stir together flour, baking soda, ginger, cinnamon, and salt.
5. Add to the creamed mixture and mix well.
6. Shape into 1 inch balls. Note: you want make each cookie the same size so you can sandwich them easily)
7. Let sit 20 minutes (you want them to be soft enough so that they will spread)
8. Bake at 350 degrees for 10-12 minutes.

Makes about 4 dozen cookies.

Lemon Butter Cream

Ingredients

2 c icing sugar

1 c unsalted butter

1 tsp pure lemon extract

juice of 1/2 medium lemon

What to do

Cream butter and sugar for 5 minutes.

Add extract and juice. Beat 1 minute.

Putting Cookies Together

Place 1 tbsp icing onto flat side of a ginger snap. Place another cookie on top of icing (flat side in). Squish slightly. If desired, add Christmas candy decorations with a little bit of icing to act as "glue."