Chocolate Gingerbread Stars
Makes 30 sandwich cookies
1 3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 1/2 sticks unsalted butter, room temperature
2/3 cup brown sugar, packed
1/3 cup sugar
Turbinado sugar for sprinkling
Preheat oven to 350°F. line two baking sheets with parchment.
Whisk together flour, cocoa, cinnamon, ginger, salt, baking powder, baking soda, and cloves. Set aside.
Using a standing mixer, cream butter, brown sugar, and sugar until light and fluffy, about 5 minutes. Add egg and blend. Add, slowly, the flour mixture until well combined.
Divide dough in half and roll each piece 1/8″ thick. Set on parchment paper and chill for 1 hour.
Remove dough from the fridge and cut into desired shapes. Place cookies on prepared cookie sheets, 1 inch apart. Sprinkle with coarse sugar. Chill again for 30 minutes.
Bake cookies, one sheet at a time, until firm to the touch and the lightly brown around the edges, 13-15 minutes. Let cool on cookie sheet for 5 minutes. Transfer to a wire rack.
Make the ganache (recipe here) and then fill.
Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.
by Chef Mark Shoup