Orange-Ginger Creams

Step 1

1 For the cookies: Position an oven rack in the upper third of the oven and preheat to 375 degrees

Step 2

2 Line several baking sheets with parchment paper

Step 3

3 Thoroughly stir together the flour, baking powder, baking soda, ginger, cinnamon and nutmeg in a large bowl

Step 4

4 Beat together the butter, 3/4 cup of the granulated sugar and the brown sugar in the bowl of a stand mixer on medium speed until light and smooth

Step 5

5 Add the egg yolks, molasses, orange zest and lemon zest, beating until thoroughly blended and smooth

Step 6

6 Reduce the mixer speed to low and gradually beat in the flour mixture

Step 7

7 If the mixer motor begins to labor, use a large wooden spoon to stir in the last of the flour mixture

Step 8

8 To form the cookies, pull off pieces of dough and use your hands to roll about 60 generous 1-inch balls

Step 9

9 Transfer them to the baking sheets, spacing them about 2 1/2 inches apart

Step 10

10 Place the remaining 3 tablespoons of granulated sugar on a small plate

Step 11

11 Lightly grease the bottom of a flat-bottomed drinking glass with a little butter and very lightly dip the bottom of the glass into the sugar

Step 12

12 Use the glass to flatten the dough balls until they are about 1/4 inch thick and 1 3/4 inches in diameter

Step 13

13 Repeat with the remaining dough balls, dipping the glass in the sugar before forming each one to prevent the dough from sticking

Step 14

14 Bake for 8 to 10 minutes or until the cookies are just slightly darker around the edges

Step 15

15 Cool on the baking sheets for 30 seconds, then transfer the cookies to wire racks to cool completely

Step 16

16 Repeat to bake the rest of the dough, allowing the baking sheets to cool completely between batches

Step 17

17 For the filling: Beat together the butter, confectioners' sugar and orange zest in a large bowl until very light and fluffy

Step 18

18 To assemble the cookies, spread a heaping teaspoon of filling over the flat side of one cookie round

Step 19

19 Gently press the flat side of a similarly sized round over the filling

Step 20

20 Continue until all the cookie sandwiches are assembled

Step 21

21 The cookies may be refrigerated in an airtight container for up to 4 days or frozen for up to a week

Step 22

22 If frozen, defrost in the refrigerator before serving