Recipes

Ingredients
2/3 cup butter softened
1/2 cup sugar
1/4 cup molasses
2 cups flour
1 tbsp ground ginger
1 tsp cinnamon
1/2 tsp salt
Filling
1 cup icing sugar
1/3 cup butter
1 tbsp molasses
pinch cinnamon, cloves and salt
Directions
In large bowl, beat butter with sugar until fluffy; beat in molasses.
In a separate bowl, whisk together flour, ginger, cinnamon, baking soda and salt.
Stir flour mixture into butter mixture in two additions, mixing with hands or kneading briefly if necessary.
Divide in half and shape into discs; wrap and refrigerate until firm, about 1 hour.
Between lightly floured waxed paper, roll out each disc to scant 1//8 inch thickness.
Cut out shapes, re-rolling scrapes.
Cut out a hole in half the shapes for the top.
Refrigerate on paper on baking sheet until firm, about 30 min or freeze for 15 min.
Bake in 350 degree oven until lightly browned – about 10 min.
Filling
In a small bowl, beat together icing sugar, butter, molasses, cinnamon, cloves and salt.
Spread scant 1 tsp on each cookie bottom.
Place tops on filling, pressing gently.