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1
Cut the plums in half, remove the pits, and cut the halves into quarters.
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2
Toss the plums with the sugar and honey, and let sit 30 minutes.
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3
Transfer the fruit to a blender, and puree until very smooth.
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4
Season with lemon juice, to taste.
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5
Chill at least 1 hour in the refrigerator.
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6
Process the puree in an ice cream maker according to the manufacturers instructions.
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7
To make each plum sorbet sandwich, scoop up about 1/4 cup of the sorbet and place it on the bottom side of one of the cookies.
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8
Then place the bottom side of a second cookie over the ice cream and gently press to make a sandwich.
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9
Wrap in plastic wrap and freeze.
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10
Preheat the oven to 325F.
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11
Sift together the flour, baking soda, cinnamon, cloves, and ginger.
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12
Stir in the salt.
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13
In a stand mixer fitted with a whisk attachment, beat the molasses, sugar, melted shortening, and egg at medium speed for 3 minutes.
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14
Turn the mixer off and add half of the dry ingredients to the bowl.
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15
Turn the mixer to medium-low and mix to incorporate, scraping down the sides of the bowl, as needed.
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16
Add the remaining dry ingredients and mix to combine.
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17
Chill the dough for about 15 minutes, to make it easier to work with.
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18
On a lightly floured surface, roll half the dough out to 1/8-inch thickness.
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19
Use a 3-inch round cutter to cut out the cookies.
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20
Place them on a parchment-lined or lightly buttered baking sheet, spaced about 1 inch apart.
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21
Sprinkle a little sugar over the tops of the cookies, and bake about 12 minutes, until they puff up slightly and are starting to crack in the middle.
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22
The cookies will be crisp on the outside and chewy in the center.
