1. Preheat oven to 350°F. Lightly grease cookie sheets.
2. Beat 1 cup butter and 1 1/four cups granulated sugar in giant bowl with electrical mixer at medium pace till mild and fluffy. Add egg yolk; beat till blended. Add bitter cream; beat till nicely blended. Combine flour and salt in small bowl; steadily add flour combination to butter combination, beating till nicely blended.
three. Shape teaspoonfuls of dough into balls. Place on ready cookie sheets; flatten barely. Combine remaining 1 tablespoon granulated sugar, nutmeg and ginger in small bowl; sprinkle over cookies.
four. Bake 12 minutes or till edges are golden. Cool on cookie sheets 5 minutes. Remove to wire racks; cool utterly.
5. Beat 1/2 cup butter and shortening in medium bowl till nicely blended. Add powdered sugar and brandy; beat till nicely blended. Spread or pipe filling on flat aspect of half of cookies. Top with remaining cookies, flat aspect down.
Calories: 92 energy, Carbohydrates: 11 g, Protein: 1 g, Fat: 5 g, Saturated Fat: three g, Cholesterol: 14 mg, Sodium: 10 mg
Exchanges per serving: 1 Bread/Starch, 1 Fat.
Copyright Diabetic Cooking.