Almond-Ginger-Whoopie-Pies-350x350

Mile-High Almond Ginger Sandwich Cookies with Marinated Rum Raisin Filling

This recipe was adapted from Camille Fernandez-Lopez.
  • Yields 24
  • Details

    • Serving Size: 1 cookies

    INGREDIENTS

      Marinated Rum Raisins

      • 2 cups California raisins
      • 1/4 cup sugar
      • 1/4 cup dark rum
      • 1 tablespoon Madagascar Bourbon Pure Vanilla Extract

      Almond Ginger Sandwich Cookies

      • 2 cups cake flour King Arthur Brand preferred
      • 1 1/2 teaspoons baking soda
      • 1 teaspoon baking powder
      • 1 teaspoon ground cinnamon
      • 3/4 teaspoon ground ginger
      • 1/2 teaspoon salt
      • 1/2 cup butter, at room temperature Plugra brand preferred
      • 1/2 cup sugar
      • 1/2 cup brown sugar
      • 2 eggs, room temperature
      • 1 teaspoon almond extract
      • 1 teaspoon Madagascar Bourbon Pure Vanilla Extract
      • 1/2 cup almonds, finely ground

      Rum Raisin Filling

      • 8 ounce package cream cheese, room temperature
      • 3 cups confectioner's sugar
      • 1 teaspoon Madagascar Bourbon Pure Vanilla Extract
      • 6 tablespoons marinated rum raisins, drained

      PROCEDURE

      Marinated Rum Raisins

      Place all ingredients, except vanilla in a small pot.  Turn to medium heat and cook until thick and volume has been reduced by 50 percent.  When mixture reaches desired consistency, remove from heat and add the vanilla extract.  Transfer the marinated rum raisins to an air tight container and store in the cooler for a least a day to let flavors mature.

       

      Mile-High Ginger Almond Cookies

      Prepare 3 baking  sheets with parchment paper.  Sift together flour, baking soda, baking powder, cinnamon, ground ginger, and salt.  Add the ground almonds. Cream together the butter and both sugars.  Once well incorporated, add the eggs one at a time.  Add the Madagascar Bourbon Pure Vanilla Extract and almond extract.  Add dry ingredients to wet ingredients little by little.  Let the batter rest in the refrigerator for an hour.  While the batter is resting make the rum raisin  filling.*

      Make one inch rounds of cookie batter, roll each round in crushed almonds and place on baking pan.  Bake cookies at 350ºF for 8 to 10 minutes.  Transfer to rack and let cool.  Once the cookies have cooled, spread rum raisin filling* onto halves and then top them with second cookie to make a sandwich.

      *Rum Raisin Filling

      Sift confectioner’s sugar and add to cream cheese.  Cream these two ingredients well.  Once smooth and creamy, add marinated Rum Raisins, drained.  Blend well by hand and let set in air tight container in cooler.

       

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