Ginger Snap Sandwiches with Chevre Frosting

Every year I receive a wonderfully tacky metal tin of fudge and divinity from my Aunt in the mail. You may have a family member that sends you a similar cavity-gram. It’s a love-hate relationship.

With all this beautiful cheese at our disposal, it’s time we go beyond Crisco and corn syrup! These Ginger Snap Sandwiches are unique, but still festive. When filled with chevre frosting, they take on the texture of a whoopie pie. Enjoy with some hot cider and you just might find yourself chiming in as the family quotes A Christmas Story.

3/4 cup natural vegan shortening from palm oil
1 cup packed dark brown sugar
1/4 cup unsulphured molasses
1 egg
2 cups all purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 whole nutmeg, about 1/2 teaspoon freshly grated
1/2 cup natural turbinado sugar

Frosting:
4 oz Pure Luck Chevre
4 oz cream cheese
1 cup confectioners' sugar

Directions:
Preheat oven to 350°F. In a large mixing bowl, beat together shortening, brown sugar and molasses, gently beat in the egg; set aside. In a separate bowl, stir together flour, baking soda, salt, ginger,
cinnamon and nutmeg. Add flour mixture to sugar mixture, stirring carefully to fully combine. Dough will be fairly stiff. Shape dough into teaspoon balls and coat top in turbinado sugar. Transfer to baking sheet, arranging 1 inch apart. Bake 8 - 10 minutes. Remove cookies from oven and allow to cool for 5 minutes before transferring to a wire rack. When cookies are completely cool, frost and assemble sandwiches. Store in an air tight container.

For frosting: Cream cheese and chevre should be at room temperature. Combine cream cheese, chevre, confectioners' sugar and mix until smooth. Adding zested lemon or a spot of honey is great too.

* Yields: 2 dozen sandwiches