Apple Pie Sandwich Cookies

 

3/4

cup butter, softened

1

cup packed brown sugar

1/4

cup light corn syrup

1

egg

2 1/4

cups Gold Medal® all-purpose flour

2

teaspoons baking soda

1

teaspoon ground cinnamon

1/4

teaspoon ground ginger

Dash of salt

1/2

cup granulated sugar

1

teaspoon butter

1

medium apple, peeled and finely chopped (1 cup)

1

tablespoon packed brown sugar

1/4

teaspoon ground cinnamon

1

cup mascarpone cheese or 1 package (8 oz) cream cheese, softened

• 1 Heat oven to 350°F. Spray 2 large cookie sheets with cooking spray; set aside.
• 2 In large bowl, beat 3/4 cup butter and 1 cup brown sugar with electric mixer on medium speed 3 minutes or until well blended. Scrape side of bowl. Add corn syrup and egg. Beat 2 minutes or until blended.
• 3 In medium bowl, beat flour, baking soda, 1 teaspoon cinnamon, the ginger and salt with wire whisk. Add dry ingredients to butter mixture and beat on low speed just until dry ingredients are incorporated.
• 4 Place granulated sugar on plate. Shape 1 level measuring tablespoon dough into 1-inch ball and roll in sugar. Place on cookie sheet. Press dough with palm of hand until just flattened and about 2 inches in diameter. Repeat with remaining dough, making an additional 43 balls, and place them about 1 1/2 inches apart on cookie sheets.
• 5 Bake about 15 minutes or until golden. Cool on cookie sheet 1 to 2 minutes before removing to wire rack. Cool completely.
• 6 Meanwhile, in 8-inch skillet, heat 1 teaspoon butter over medium-low heat until melted. Add apple, 1 tablespoon brown sugar and 1/4 teaspoon cinnamon. Cook 5 to 7 minutes, stirring frequently, until apple softens. Set aside to cool completely, about 15 minutes. In small bowl, mix cooled apple mixture and mascarpone.
• 7 Spread 1 level tablespoon filling over bottom of 1 cookie. Top with second cookie. Repeat with remaining filling and cookies. Store in refrigerator.