2 1/4 cups all-purpose flour

3 tablespoons instant espresso powder

2 teaspoons ground giner

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

3/4 cup butter, softened

1/2 cup Wholesome Sweeteners Organic Sugar

1/2 cup Billington's Light Brown Muscovado Sugar

1 cage-free egg

1/4 cup Wholesome Sweeteners Organic Blackstrap Molasses

2-3 tablespoons Wholesome Sweeteners Organic Turbinado Sugar

1 recipe Brown Sugar Frosting

In a medium bowl, combine flour, espresso powder, ginger, baking soda, cinnamon and cloves.  Set aside.

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add the organic sugar and brown sugar, beating on low speed until combined.  Beat in the egg and molasses until combined.  Beat in as much of the flour mixture as you can with the mixer.  Stir in any remaining flour mixture.  Cover and chill dough for 2 hours or until easy to handle.

Shape dough into 1 1/2-inch balls (1 heaping tablespoon dough each).  Roll balls in the turbinado sugar.  Place about 2 1/2 inches apart on ungreased cookie sheets.  Flatten balls slightly.  Bake in a 350 degrees oven for 12 to 15 minutes or until edges are set.  Let stand on cookie sheets for 2 minutes.  Transfer to wire racks and let cool.  Frost bottoms of half the cookies with a generous 1 tablespoon Brown Sugar Frosting each.  Place remaining cookies atop te iced sides of cookies, bottom sides down, to create sandwiches.  Makes 12 sandwich cookies.