Molasses Jumbos With Ginger Filling

• 2/3 cup firmly packed light brown sugar
• 1/2 cup light molasses
• 1/2 cup (1 stick) unsalted butter
• 1 extra-large egg
• 1 tablespoon cider vinegar
• 2 teaspoons vanilla
• 3 cups sifted all purpose flour
• 3/4 teaspoon ground ginger
• 3/4 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• Melted butter
• All purpose flour
• 2 1/2 cups powdered sugar
• 7 tablespoons chopped crystallized ginger (3 ounces)
• 4 tablespoons ginger marmalade
• 4 tablespoons well-chilled unsalted butter, cut into 4 pieces

1. Stir sugar, molasses and butter in heavy 2- to 3-quart saucepan over low heat until butter melts. Cool mixture to lukewarm.
2. Stir egg, vinegar and vanilla into molasses mixture. Combine 3 cups flour and next 6 ingredients and gradually stir into molasses mixture. Cover and chill 1 1/2 hours to firm. (Can be prepared 3 days ahead.)
3. Invert baking sheets and cover undersides with foil. Brush with melted butter and dust with flour, shaking off excess. Form dough into 1-inch balls. Arrange on foil, spacing 3 inches apart. Flatten each cookie into 3-inch round (saucepan bottom wrapped in plastic works well.) Chill 1 1/2 hours.
4. Preheat oven to 325u0b0F. Bake cookies until honey colored, about 14 minutes. Slide foil onto work surface. Gently press each cookie with spatula to flatten. Cool. (Can be prepared 2 days ahead. Store in airtight container.)
5. Blend 1 1/4 cups sugar and 3 1/2 tablespoons ginger in processor until ginger is minced, stopping occasionally to scrape down sides of work bowl, about 2 minutes. Add 2 tablespoons marmalade and 2 tablespoons butter. Process until thick and well blended, about 1 1/2 minutes. Transfer mixture to small bowl. Repeat with remaining sugar, ginger, marmalade and butter. Add to bowl. (Can be prepared 1 day ahead and refrigerated. Bring to room temperature before continuing.)
6. Spread 1 tablespoon filling on bottom of cookie, smoothing to edges. Press bottom of another cookie firmly onto filling. Repeat with remaining cookies. (Can be prepared 6 hours ahead. Store uncovered to retain crispness.)

brown sugar, light molasses, butter, egg, cider vinegar, vanilla, flour, ground ginger, baking soda, cinnamon, salt, ground cloves, ground cardamom, butter, flour, powdered sugar, ginger, ginger marmalade, wellchilled unsalted butter

Taken from www.epicurious.com/recipes/food/views/molasses-jumbos-with-ginger-filling-235643 (may not work)