I use a doughnut cutter to make these. They have icing in between.
Ingredients
- margarine: 1 cup
- white sugar: 1 cup
- egg: 1 piece
- molasses: 0.5 cup
- ½ teaspoons baking soda: 2 piece
- boiling water: 3 Tbsp
- ½ cups all-purpose flour: 4 piece
- margarine: 1 Tbsp
- boiling water: 3 Tbsp
- ground ginger: 0.25 tsp
- salt: 0.125 tsp
- ½ cups confectioners' sugar: 2 piece
Metric Conversion
Stages of cooking
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In a large bowl, cream together 1 cup margarine and sugar until smooth. Beat in the egg and molasses until well blended. Dissolve the baking soda in boiling water; stir into the molasses mixture. Gradually mix in the flour to make a smooth dough. Cover and chill dough for at least 1 hour.
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Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into circles using a 3 inch round cutter. Cut a smaller 1 inch circle out of half of the cookies. It is easier to cut the center hole after the cookies have been placed onto the cookie sheets. Place cookies 1 inch apart onto ungreased cookie sheets.
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Bake for 7 to 10 minutes in the preheated oven, until edges begin to darken. Allow cookies to cool completely before sandwiching. Frost solid cookies and place a cookie with the center hole on top.
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To make the frosting: Beat 1 tablespoon of margarine and water together. Blend in the ginger and salt. Gradually beat in the confectioners' sugar until the desired consistency is reached. Sandwich between cooled cookies.
