What do you get when you cross a Gingerbread Man...
...with a Caramel Cream Cookiewich?
Stir in some raspberry jam and I'd say you have a star.
Gingerbread Cookiewich with Raspberry Cream
1/2 cup shortening
2/3 cup molasses
2 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
2+ teaspoons ginger
1+ teaspoon cinnamon
Preheat oven to 375 degrees Fahrenheit.
Heat the molasses to boiling in the microwave and set aside to cool slightly. In a medium heatproof bowl, cream the shortening. Pour the heated molasses on top and mix well.
In another bowl, stir together the dry ingredients. Add the dry ingredients to the molasses and shortening mixture and mix well. Roll dough into a ball and chill for 1 hour or more.
Roll out chilled dough on a lightly floured surface to 1/4-inch thick. Cut with cookie cutters and carefully transfer cookies to cookie sheets. The cookies will rise slightly but not a lot, so they can be placed fairly close together.
Bake for 5-7 minutes, watching carefully to avoid burning.
2 tablespoons butter
1 1/4 cups icing sugar
1/2 teaspoon vanilla
4 teaspoons milk
raspberry jam (to taste and consistency)
Heat butter in medium saucepan over medium heat until light golden brown. Remove from heat and stir in remaining frosting ingredients. Blend until smooth. Stir in raspberry jam until you reach the desired taste and spreading consistency, adding extra icing sugar or milk if necessary.