The subtle but distinct taste of ginger pairs well with raspberry jam. Apricot makes an equally delicious filling. Or, try sandwiching the cookies with rich chocolate ganache (recipe on page 44).

　　

Ingredients

Makes 2 dozen

　　1/2 cup (1 stick) unsalted butter, room temperature

　　1/4 cup vegetable shortening

　　2 cups sugar

　　2 cups all-purpose flour

　　2 teaspoons baking soda

　　1 teaspoon ground cinnamon

　　1 tablespoon ground ginger

　　1/4 cup pure maple syrup

　　1 large egg, beaten

　　1 cup raspberry jam

　　

Step 1

Position rack in center of oven, and preheat oven to 375°F. Line a baking sheet with parchment paper.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a bowl, sift together the flour, baking soda, cinnamon, and ginger.

　　

Step 3

Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.

　　

Step 4

Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to prepared baking sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes, rotating halfway through. Transfer cookies to a wire rack to cool. Form and bake the remaining dough.

　　

Step 5

Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Filled cookies are best eaten the same day; unfilled cookies can be stored in an airtight container at room temperature up to 1 week.

　　Martha Stewart's Cookies