- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until combined, scraping side of bowl occasionally. Beat in egg yolk, milk, ginger, baking soda, cinnamon, salt, and cloves until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
- Divide dough in half. Shape each half into a 9-inch-long log. Wrap in waxed paper or plastic wrap. Chill in the refrigerator for 2 to 24 hours or until dough is firm enough to slice.
- Preheat oven to 375 degrees F. Cut logs into 1/4-inch-thick slices. Place slices 1 inch apart on ungreased cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until bottoms are light brown. Transfer cookies to a wire rack; let cool.
- Just before serving, spread 1/2 teaspoon of the marmalade on the bottom of each of half of the cookies. Top with remaining cookies, bottom sides down. In a heavy small saucepan, combine white chocolate and shortening; heat and stir over low heat until mixture is melted. Place white chocolate mixture in a resealable heavy plastic bag. Snip a small corner off bag. Drizzle white chocolate mixture over cookies. Let stand to set. Makes 36 sandwich cookies.
From the Test Kitchen
Layer unfilled cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen. Fill and drizzle as directed in Step 4.