makes: 5 dozen
3 cups all-purpose flour
½ teaspoon baking soda
pinch of salt
1 teaspoon ground ginger
½ teaspoon powdered or pulverized instant coffee
1 cup butter
1-1/4 cups packed brown sugar
¼ cup dark corn syrup
1 tablespoon heavy whipping cream
⅓ cup packed brown sugar
1 tablespoon butter
3 tablespoons maraschino cherry juice
1-1/2 cups finely chopped almonds
½ cup finely chopped maraschino cherries
Preheat oven to 350°F.
Sift flour, baking soda, salt, ginger and instant coffee together; set aside.
Cream butter and brown sugar.
Beat in the corn syrup, egg, and heavy whipping cream.
Add dry ingredients.
Roll the dough out to ⅛" in thickness.
Cut cookies into 2-1/2" squares and place on ungreased cookie sheet about 2" apart.
Combine the filling ingredients.
Place some of filling in each cookie.
Bake 12-15 minutes.
Transfer to a wire rack to cool.