巧克力 - ing子饼干

在一个中等大小的碗里,搅拌面粉和可可粉powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the softened butter with the shortening at medium speed until the mixture is smooth, about 30 seconds. Add the brown sugar and beat until fluffy, about 2 minutes.

Add the egg to the cookie batter and beat until incorporated. Beat in the molasses and then the melted bittersweet chocolate. Add the flour mixture in 3 batches, beating between additions. Divide the dough into 3 equal parts. Shape each part into a disk, then wrap each one in plastic wrap and refrigerate the cookie dough until chilled, about 2 hours.

Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. On a lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using 4- to 5-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets. Reroll the dough scraps and cut out more cookies.

将饼干烘烤约7分钟，将锅旋转到一半的烘烤中，直到顶部干燥。让饼干在平底锅上冷却5分钟，然后转移到电线架中以完全冷却。用剩余的面团重复该过程。

在一个中等大小的碗中，将糖果糖与蛋清和柠檬汁混合在一起，然后搅拌直至糖霜完全光滑。

将填充的马斯卡酮刮入装有中尖的管道袋中。将一半的姜饼饼干朝上，然后将一层薄薄的馅料倒入饼干上。顶部剩下的饼干，平坦的一面。

将糖霜刮入装有很小尖端的管道袋中。根据需要装饰饼干。让站立直到糖霜干燥，大约30分钟。