( Adapted from Martha Stewart Everyday Foods)
Filling (Makes 1 1/2 cups)
Whisk flour, baking soda, salt and spices in a large bowl, set aside. In a large nonstick saucepan combine sugars, corn syrup, and water. Bring to a boil, stirring until sugar dissolves. Place butter in a mixer bowl and pour hot sugar mixture over butter, then beat on low speed until combined.
In a small bowl add heavy cream, vanilla and egg. Beat until well combined and foamy. Add the egg mixture to butter mixture. Beat on medium speed until well combined.
Reduce speed to low, and add flour mixture, beating until just incorporated. Divide dough into thirds, and flatten each into a disk. Wrap each disk in plastic, and refrigerate overnight. This recipe makes a lot of dough so you can also freeze for up to 1 month and thaw in the refrigerator when you want to use.
Preheat oven to 350 degrees. Roll out 1 disk between lightly floured parchment to 10 1/16-inch thickness for a crisper cookie. Using a 2 inch diameter cookie cutter cut out cookies. You can roll out the cut scrapes once.
Transfer cookies to parchment-lined baking sheets or baking stone. Bake cookies, rotating sheets halfway through, until edges are golden brown, 8 to 10 minutes. Transfer to wire racks, and let cool.
While the cookies cool make creamy orange filling. Whisk softened unsalted butter with orange concentrate and zest until smooth. Gradually whisk in confectioners' sugar; whisk until smooth and spreadable.
Fill a plastic storage bag with orange filling. Cut a large hole in the corner. Pipe a large bead of filling onto the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled. Store in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days.
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