Gingersnap Raspberry/Apricot Sandwich Cookies
from Martha Stewart's Cookies
2 cups flour
2 tsp baking soda
1 tsp cinnamon1 tbsp ground ginger1/2 cup unsalted butter or margarine, room temperature
1/4 cup shortening
2 cups sugar, divided
1/4 cup pure maple syrup, ONLY the real stuff
1 large egg
1 cup raspberry or apricot jam, or half of each
Preheat the oven to 375. Line a baking sheet with parchment paper. Set aside.
In a bowl, sift together all of the dry ingredients. Set aside.
Place the margarine, shortening and one cup of the sugar in a bowl and beat on medium speed. Add the maple syrup and beat to combine. Beat in the egg. Reduce the speed to low and slowly add in the reserved flour mixture, a little at a time, until all blended.