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1
Put molasses in heatproof bowl.
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2
Sprinkle baking soda over top.
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3
Add boiling water; whisk with fork.
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4
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl.
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5
Cream margarine and brown sugar in another bowl.
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6
Add molasses mixture; beat until soft dough forms.
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7
Divide in half, wrap each in plastic wrap and chill 1 hour.
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8
Put 1 dough ball between 2 sheets wax paper.
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9
Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper.
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10
Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles.
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11
Prick with fork.
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12
Transfer on wax paper to cookie sheet; chill 30 minutes.
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13
Preheat oven to 325F.
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14
Grease 2 cookie sheets.
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15
Transfer rectangles from wax paper to cookie sheets.
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16
Bake 8 to 10 minutes, or until set but still soft to the touch.
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17
Transfer to wire rack, and cool completely.
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18
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon.
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19
Freeze 20 minutes or longer, or until mixture is firm.
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20
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie.
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21
Pat filling down with spatula.
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22
Place second cookie on top (pricked side up), and gently press down.
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23
Scrape away any filling that spreads past edges, and use it to fill in corners.
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24
Smooth edges.
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25
Repeat with remaining cookies.
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26
Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.
