I use a doughnut cutter to make these. They have icing in between.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream together 1 cup margarine and sugar until smooth. Beat in the egg and molasses until well blended. Dissolve the baking soda in boiling water; stir into the molasses mixture. Gradually mix in the flour to make a smooth dough. Cover and chill dough for at least 1 hour.

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  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into circles using a 3 inch round cutter. Cut a smaller 1 inch circle out of half of the cookies. It is easier to cut the center hole after the cookies have been placed onto the cookie sheets. Place cookies 1 inch apart onto ungreased cookie sheets.

  • Bake for 7 to 10 minutes in the preheated oven, until edges begin to darken. Allow cookies to cool completely before sandwiching. Frost solid cookies and place a cookie with the center hole on top.

  • To make the frosting: Beat 1 tablespoon of margarine and water together. Blend in the ginger and salt. Gradually beat in the confectioners' sugar until the desired consistency is reached. Sandwich between cooled cookies.

Nutrition Facts

262 calories; 8.4 g total fat; 8 mg cholesterol; 242 mg sodium. 44.5 g carbohydrates; 2.8 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2006
These cookies are what my husbands grandmother used to make. One thing I did different is refrigerate the dough overnight (like grandma used to). I used graduated round cookie cutters for the middle hole and outer circle. Also we like to eat this cookie soft so after frosting them I put them in a cookie tin overnight with a piece of bread. Then the next day the cookies are soft and chewy. Thanks for the recipe my husband kids and I love it! Read More
(12)

Most helpful critical review

Rating: 2 stars
11/11/2005
Too much flour makes these crumbly. Addictive if you can get them made. Read More
(5)
16 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/04/2006
These cookies are what my husbands grandmother used to make. One thing I did different is refrigerate the dough overnight (like grandma used to). I used graduated round cookie cutters for the middle hole and outer circle. Also we like to eat this cookie soft so after frosting them I put them in a cookie tin overnight with a piece of bread. Then the next day the cookies are soft and chewy. Thanks for the recipe my husband kids and I love it! Read More
(12)
Rating: 5 stars
01/04/2006
These cookies are what my husbands grandmother used to make. One thing I did different is refrigerate the dough overnight (like grandma used to). I used graduated round cookie cutters for the middle hole and outer circle. Also we like to eat this cookie soft so after frosting them I put them in a cookie tin overnight with a piece of bread. Then the next day the cookies are soft and chewy. Thanks for the recipe my husband kids and I love it! Read More
(12)
Rating: 4 stars
01/01/2004
I thought that these were pretty good. I made them for a bake sale. They were bought but nobody commented on if they were good also there were no repeat customers. The cookies were firm and thin. They didn't spread much at all when baking. The filling reminded me of the filling in an Oreo but gingery. Read More
(7)
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Rating: 2 stars
11/10/2005
Too much flour makes these crumbly. Addictive if you can get them made. Read More
(5)
Rating: 4 stars
10/24/2005
Not bad. Nice cookies for the fall cute with turkey-shaped cookie cutters. Read More
(4)
Rating: 4 stars
11/23/2005
Yummy. The frosting is what really makes these cookies. Read More
(4)
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Rating: 4 stars
12/25/2007
these are very good but a little sweet Read More
(4)
Rating: 4 stars
09/20/2006
These are really nice cookies for the fall. The dough is quite soft and is easier to work with if chilled for a while. I use graduated flower shaped cutters it adds an extra touch. Read More
(3)
Rating: 3 stars
03/24/2008
A lot of work. They were good but I probably wouldn't make again. Read More
(2)
Rating: 4 stars
08/30/2010
I used only the icing part of this for another cookie and it's very good. Read More
(2)