This chewy, crackle-top gingersnap cookie recipe is a childhood favorite, and definitely brings back memories. We sometimes crumble them to create a delicious crust for our Lime Chiffon Pie.

• 2 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground black pepper (optional)
• 3/4 cup vegetable shortening
• 1/2 cup plus 2 tbsp sugar
• 1 large egg
• 1/2 cup molasses

Preheat oven to 350 degrees F. In a medium bowl, combine flour, ginger, baking soda, cinnamon, salt and paper if using.

In a large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy. Beat in egg until blended, then beat in molasses. Reduce speed to low, beat in flour mixture until just blended.

Place remaining 2 tbsp sugar on waxed paper. Roll tbsp of dough into ball and roll in sugar to coat evenly. Place balls on ungreased cookie sheet and bake 9-11 minutes. Cookies will be very soft and may appear moist in cracks. Cool 1 minute on cookie sheets on wire racks. Transfer cookie to wire racks to cool completely.

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Soft and delicate cookies provide the perfect backdrop to sandwich delicious homemade dulce de leche.  A Latin American favorite, that comes in many varieties, this sandwich cookie is the perfect excuse for making homemade dulce de leche. As an alternative to sandwiching your delicious homemade dulce de leche, you can choose to dip one half of a cookie then sprinkle with shredded coconut.

• 1 cup cornstarch
• 3/4 cup all-purpose flour, plus more as needed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 1/3 cup granulated sugar
• 2 large egg yolks
• 1 tablespoon pisco or brandy
• 1/2 teaspoon vanilla extract
• 1 cup dulce de leche, at room temperature.
• Powdered sugar, for dusting

Place the cornstarch, flour, baking powder, baking soda, and salt in a medium bowl and whisk briefly to combine; set aside.

Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed, until the mixture is light in color and fluffy, about 3 minutes. Add the egg yolks, pisco or brandy, and vanilla and mix until incorporated, about 30 seconds. 

On low speed, gradually add the reserved flour mixture and mix until just incorporated with no visible white pockets, about 30 seconds.

Turn the dough out onto a piece of plastic wrap, shape it into a smooth disk, and wrap it tightly. Place in the refrigerator until firm, at least 1 hour.

Once dough is refrigerated, heat the oven to 350°F and arrange a rack in the middle. Line 2 baking sheets with parchment paper and set aside.

Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together). Stamp out 24 rounds using a plain or fluted 2-inch round cutter, rerolling the dough as necessary until all of it is gone.

Place the cookies on the prepared baking sheets, at least 1/2 inch apart. Bake 1 sheet at a time until the cookies are firm and pale golden on the bottom, about 12 to 14 minutes. (The cookies will remain pale on top.) Transfer to a wire rack to cool completely.

Spread approximately 2 teaspoons of dulce de leche on the bottom of one cookie and place a second cookie on top and gently press to create a sandwich. Dust generously with powdered sugar before serving.

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