Mama’s Cookies (Icelandic Sandwich Cookies)

I have no idea why these are called “Mama’s Cookies” but that is the traditional name for these gingerbread sandwich cookies. I think the healthy version turned out pretty well, although I think the powdered sugar frosting filling is nicer than the Rapadura one.

1/2 cup (1 stick butter)
1/2 cup honey
1/2 cup rapadura
1 egg
4 1/2 cups sprouted spelt flour
2 tsp baking soda
1 tsp ginger
1 tsp cinnamon

Melt butter, sugar, and honey until combined. Remove from heat and let cool. Add egg and then dry ingredients. Mix and then form into a ball, wrap in plastic, and refrigerate for at least an hour.

Roll out cookie dough thinly and cut into circles. Bake at 400 for 6-8 minutes. Remove from oven and let cool, and then fill with icing (take one cookie on bottom, spread with icing, and then top with another cookie).

1/2 cup (1 stick) butter, softened
1 cup rapadura
1 Tbsp tapioca flour
1 egg yolk

Mix rapadura and tapioca in food processor or blender until combined. Beat all ingredients together until smooth. Fill cookies.

Unhealthy-but-tastier Icing
1 cup confectioner’s sugar
1/2 cup butter (1 stick)
1 egg yolk

Beat ingredients together until smooth. Fill cookies.

The “upgrade” of this cookie recipe was inspired by GNOWFGLINS’s Gallery of Christmas Cookies.

One Response to “Mama’s Cookies (Icelandic Sandwich Cookies)”

  1. Tuesday Twister – Christmas Bread – Lacto-Fermented Red Cabbage « Cooking without almost everything Says:

    […] for Christmas and fighting off a cold. I made more meringues (coffee this time, also good) and mömmukökur (the healthy ones were a hit at my Christmas party and at home, so I made some slightly-unhealthier […]

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