Snack: Gingerbread Cookie Sandwiches

Recipe by Buddy Valastro All the kids in our family used to get together and make these cookies at our house every year; now we do it at the Carlo's factory.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Gingerbread Cookie Sandwiches

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon kosher salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup unsalted butter, at room temperature
1 cup (firmly packed) dark brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup molasses

Instructions

In a large bowl, combine the flour, baking soda, salt, and spices; set aside. In the bowl of a stand mixer, beat the butter and sugars together until they appear light and fluffy. Add the egg and mix to combine. Add the molasses and mix to combine, scraping down the sides of the bowl once if needed.
Working in three batches, add the dry ingredients, mixing between each addition until just incorporated. Remove the dough and turn it out onto a sheet of plastic wrap; form into a disk, wrap tightly and refrigerate until firm, at least 2 hours. (Dough can be made up to 1 day ahead.)
Preheat the oven to 350 °F. Remove the dough and cut it in half. Re-wrap one half and place back in the fridge; let the other sit at room temperature a few minutes to soften slightly. Lightly flour a work surface and your rolling pin, and roll out the dough to 1/4-inch thick.
Line a baking sheet with parchment paper. Using cookie cutters, cut out the gingerbread men, and transfer to the prepared sheets. (If the dough feels very soft, refrigerate the gingerbread men on the baking sheet for 15 minutes before placing in the oven to bake.) Bake until cookies appear firm and like they're just starting to crisp, 12 to 15 minutes. Remove and let cool on the sheet 5 minutes, then transfer to racks to cool completely.
Meanwhile, make the sandwich filling. Beat together the butter, vanilla, and salt until fluffy. Add the confectioners' sugar in 2 batches and beat on low speed until incorporated. Add the milk and beat until the mixture is thick but spreadable, adding more milk in 1 teaspoon increments as needed. Spread some of the icing onto half of the cooled gingerbread men; sandwich each with another cookie.

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