Nothing can be more fun and more relaxing than having a girl’s night right before exams start. So that’s what the girls and I had planned: a big potluck dinner, some drinks, and lots of fun. The dinner was a success: lasagna, fried rice, pork tenderloin, two salads, meatballs and salmon cakes, as well as dip, popcorn and dessert – no wonder we had lots of leftovers!
For dessert, I wanted to do something fun and simple, and without chocolate since one of the girls decided to give up chocolate for lent – she clearly has more willpower than I ever will! So, I made ginger and oatmeal raisin cookiewiches! The ginger cookies sandwich cream cheese filling, and the oatmeal raisin cookies keep the buttercream filling company. I made small and medium sized heart cutouts of these – but what I didn’t realize was that the cookies would rise a fair amount. For the ginger cookies, I simply sliced each heart in half, and so one cookie made one sandwich. However, for the oatmeal raising cookies, the slicing didn’t work because of the texture of the cookie. That’s why my oatmeal ones turned out to be much bigger than the others. But both are equally delicious – albeit quite sweet!
Ginger Cookies Ingredients:
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tablespoons grated fresh ginger
- 1/2 tsp nutmeg
- 1/2 tsp all spice
- 1/2 tsp cloves
- 1 tsp cinnamon
- 3/4 cup butter, softened
- 1 cup dark brown sugar
- 1/4 cup molasses
- 1 large egg
- 1/2 cup white sugar for sprinkling
- In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
- Preheat oven to 350F
- Roll half of the dough out and cut out heart shapes. Put onto baking sheet and sprinkle with sugar. Or you can simply roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
- Bake until edges start to brown, about 12 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.
Cream Cheese Frosting Ingredients:
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 cup sifted confectioners’ sugar
- 1/2 teaspoon vanilla extract
- In a medium bowl, cream together the cream cheese and butter until creamy.
- Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.
Oatmeal Cookie Ingredients:
- 1/2 pound (2 sticks) margarine or butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups Quaker® Oats
- 1 cup raisins
- Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon and salt; mix well.
- Add oats and raisins (if using raisins); mix well.
- Roll out dough and cut into more hearts, or drop dough by rounded tablespoonfuls onto ungreased cookie sheets. (or cookie sheets lined with parchment paper)
- Bake 10 to 12 minutes or until light golden brown, but don’t overbake!
- Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Buttercream Frosting Ingredients:
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
- 2 tablespoons milk
- In a large bowl, cream together the butter and vanilla.
- Blend in the sugar, one cup at a time, beating well after each addition.
- Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
- Cut the ginger cookies in half. Spread cream cheese frosting on one side and top with the other half.
- For the oatmeal cookies, just spread buttercream frosting on one cookie, and top with a second cookie.
- Nom nom nom.