Gingersnap sandwich cookies from Food & Wine Magazine, December 2014 (page 198)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • thekitchenchronicles on March 28, 2016

    These are incredible. I made them from the magazine (so used the correct amount of flour) and they were a hit with everyone who ate them. They even have a little more depth of flavor than your standard gingersnaps plus the icing inside makes them more indulgent. They've also got a great chewy texture. I weighed my dough to make sure each part of the sandwich was identical and that worked well. Featured them on my blog: http://www.thekitchenchronicles.com/2015/12/22/gingersnap-sandwich-cookies/

  • dianev on December 07, 2014

    Recipe in online version is wrong! Magazine calls for 3 3/4 cups of flour, web version only 3/4 cups. Commenters on magazine site reported disaster.

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