These cookies get their flavor from freshly ground whole spices. Be sure to make the cookies at least a day before serving; they will soften a bit and the flavors of the cookie and the filling will have a chance to meld. You can also omit the filling and serve these cookies on their own.

　　

Ingredients

makes about 1 dozen sandwich cookies

　　3 whole allspice berries

　　3 whole black peppercorns

　　2 whole green cardamom pods

　　1 whole clove

　　1/2 whole star anise

　　2 cups all-purpose flour

　　1/2 teaspoon salt

　　1/2 teaspoon baking soda

　　1/8 teaspoon freshly grated nutmeg

　　1 1/2 sticks (3/4 cup) unsalted butter, room temperature

　　1/2 cup packed light-brown sugar

　　1/2 cup granulated sugar, plus more for rolling

　　1/3 cup unsulfured molasses

　　1 large egg

　　Apple–Cream Cheese Filling (recipe follows)

　　1/4 cup apple butter (not unsweetened)

　　

Apple—Cream Cheese Filling

8 ounces cream cheese, room temperature

　　1/2 cup apple butter (not unsweetened)

　　(makes enough to fill 1 dozen sandwich cookies)

　　

Step 1

Line two large baking sheets with parchment paper; set aside. In a clean electric spice or coffee grinder, combine allspice, peppercorns, cardamom, clove, and star anise; grind to a fine powder. Transfer spices to a large bowl, and add flour, salt, baking soda, and nutmeg; whisk to combine, and set aside.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy, 3 to 4 minutes. Add molasses and egg; beat to combine, about 1 minute. With mixer on low speed, add flour mixture; beat until just combined.

　　

Step 3

Shape a 1/2 tablespoon of dough at a time into balls, and roll in granulated sugar. Place balls about 1 inch apart on the prepared sheets; press down to flatten slightly. Freeze or refrigerate until firm, at least 30 minutes or overnight.

　　

Step 4

Preheat the oven to 350°F. Let cookies come to room temperature. Bake, rotating sheets halfway through, until cookies are golden brown, 15 to 18 minutes. Transfer parchment and cookies to a wire rack to cool completely.

　　

Step 5

Using an offset spatula, spread 2 teaspoons of Apple–Cream Cheese Filling onto the flat sides of half of the cookies. Spread 1 teaspoon apple butter over filling. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 4 days.

　　

Apple—Cream Cheese Filling

Step 6

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and apple butter on medium speed until well combined, about 3 minutes. Use immediately, or cover tightly with plastic wrap and refrigerate overnight. If refrigerated, let stand at room temperature for 20 minutes to soften slightly before using.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter