Ginger lemon cream sandwiches

These were so good; I wish I had about a dozen more to stuff in my face. They only survived about a day. The cookies are soft and chewy, a little cake-like, and surprisingly low fat. It's more like a whoopie pie than an Oreo-style sandwich. I suspect they'd be great stuffed with ice cream, too. The recipe is modified from Vegan with a Vengeance. It's actually the first recipe I've tried from VWAV after receiving it as a present a little while ago. Tasty, tasty!



Ginger lemon cookies
1 c. unbleached AP flour
1 c. whole wheat pastry flour
1 tsp. baking soda
1/4 tsp. salt
1 heaping tbs. grated fresh ginger
1 tsp. cinnamon
1/2 tsp. cardamom
1/3. c unsweetened apple sauce (cinnamon is ok)
1/4 c. brown rice syrup
1/4 c. soy milk
1 tbs. canola oil
1/4 tsp. lemon juice
1 heaping tbs. lemon zest (about 1 large lemon)
1 /2 c. unrefined cane sugar
1/2 c. brown sugar
1 tsp. vanilla extract

Preheat oven to 350F. Line cookie sheet with parchment paper.

Sift together the flour through salt in a large bowl. Mix the rest of the ingredients together, then pour into the dry mix. Stir until everything is mixed well. It will be sticky and fairly wet.

Using two small spoons, scoop about a tablespoon of dough and scrape it between the two spoons, transferring it from one spoon to the other, a couple times to form a ball, then drop the dough on the parchment paper, leaving about 3" between each ball. You can also use your hands to form the cookies, but they are sticky. If you want to try this, I suggest wetting your hands between every few cookies.

Bake for 8-9 minutes. They will still be very soft and just barely getting darker. Let them rest on the parchment for a couple minutes, then using a spatula, transfer to a wire rack to cool completely.

The filling is just a cooked buttercream, using 2 tsp. lemon zest and 1/2 tsp. of vanilla extract.

The recipe will make about 28 - 3" cookies, or 14 sandwiches. Make sure to let them cool completely before filling.