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In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolk, milk, ginger, baking soda, cinnamon, salt and cloves until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Divide dough in half. Shape each half into a 9-inch roll. Wrap each roll in plastic wrap or waxed paper. Chill for at least 2 hours or until dough is firm enough to slice.
Preheat oven to 375°F. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool.
Before serving, spread 1/2 teaspoon marmalade onto bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. In a small heavy saucepan, cook and stir white chocolate and shortening over low heat until melted and smooth. Drizzle cookies with melted white chocolate. Let stand until white chocolate is set.