Chocolate-Ginger Sandwich Cookies

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Washington Post


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2 ounces (a piece about 1 1/2 by 2 1/2 inches) fresh ginger root, peeled with a spoon

2 sticks (8 ounces) unsalted butter, at room temperature

1 teaspoon vanilla extract

1/4 teaspoon salt

1/8 teaspoon ground white pepper

1 cup packed dark brown sugar

2 large egg yolks

1 1/2 cups flour

1 cup yellow cornmeal (preferably stone-ground)

2 large lemons (finely grated zest only; about 3 tablespoons)

8 ounces semisweet or bittersweet chocolate, coarsely chopped

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