Ginger Cookie - Sorbet Sandwiches

• 2 cups flour
• 2 teaspoons ground ginger
• 12 teaspoon salt
• 1 teaspoon baking soda
• 12 teaspoon cinnamon
• 14 teaspoon clove
• 10 tablespoons unsalted butter, room temperature
• 13 cup plus 5 tsp. sugar, plus more for rolling and flattening
• 1 large egg
• 14 cup unsulphured molasses
• 2 tablespoons finely chopped candied ginger
• 1 pint mango sorbet
• 1 pint raspberry sorbet

1. Preheat oven to 325F
2. Whisk flour, ginger, salt, baking soda, cinnamon and cloves in a bowl.
3. With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, 2-3 minutes.
4. Mix in egg, then add molasses and candied ginger.
5. Reduce speed.
6. Gradually mix in flour mixture.
7. Wrap dough in plastic, and refrigerate until slightly firm, about 15 minutes.
8. Using a 1 1/2 inch ice cream scoop, drop balls of dough onto parchment lined baking sheets, Roll each one in sugar, and return to sheets, spaceing 2-inches apart.
9. Using the bottom of a glass dipped in sugar, flatten into 3-inch rounds.
10. Bake until the edges are golden brown, 8-10 minutes.
11. Let cool completely, Cookies can be stored in airtight container for up to 2 days,.
12. Sandwich one scoop of sorbet with 2 cookies.
13. Repeat, alternating sorbet flavors.
14. Serve immediately, or freeze in airtight containers up to 3 hours.

flour, ground ginger, salt, baking soda, cinnamon, clove, unsalted butter, sugar, egg, molasses, candied ginger, mango, raspberry sorbet

Taken from www.food.com/recipe/ginger-cookie-sorbet-sandwiches-389520 (may not work)