2 1/4 cups sifted all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. mace
10 2/3 tbsp. (2/3 cup) unsalted butter, melted
1 1/3 cups sugar
Enough fresh gingerroot when peeled, cut and pressed thorough a garlic press to measure 1 1/2 tsp.
1 tsp. freshly grated orange rind
1 large egg
3 tbsp. unsulfured light molasses

Into a bowl sift the flour twice with the baking soda, the ground ginger, the cinnamon and the mace. In a food processor blend the butter, 1 cup of the sugar, the gingerroot, and the rind for 5 seconds, add the egg, and pulse the motor until the mixture is just combined. Add the molasses and pulse the motor until the mixture is just combined. Add the flour mixture, blend the mixture for 8 to 10 minutes. Pinch off chunks of the dough, each about the size of a cherry, roll them into balls, and roll the balls in the remaining 1/3 cup sugar, coating them well. Arrange the cookies 3 inches apart on lightly buttered baking sheets and bake them in batches in the middle of a pre-heated 375°F oven for 10 - 12 minutes or until they are browned lightly.

Filling:

2 1/2 tbsp. unsalted butter, cut into pieces and softened
1/4 cup loosely packed minced peeled fresh gingerroot
1 3/4 to 2 1/2 cups confectioners' sugar

In a food processor cream the butter and the gingerroot for 10 seconds, add 1 3/4 cup of the confections sugar, and blend the mixture, adding some of the remaining confectioners sugar if necessary to form a filling thick enough to hold its shape. Mound a heaping half tsp. of the filling on the smooth side of half the cookies and press the smooth sides of the remaining cookies onto the filling to form sandwiches.