Frozen Apricot Yoghurt Ginger snap Squares

First I got introduced to "SHF" event by Ruth of "once upon a feast".That month theme was "Ginger".After searching on net i came across with lot of recipes like Gingersnap cookies,Ginger bread etc.But i held up with some work at that time and i ended up with Ginger peanut bars for that entry.I made this dessert after reffering from Pillsbury magazine and changed "APRICOT" instead of "CHOCOLATE".
This is my entry to "Sugar High Friday " #21 for the theme of "ICEICEBABY" by lovely "Sarah" of The Delicious Life.

Ingredients for GingerSnap Cookies:
Gold Medal® all-purpose flour - 2cups
Egg - 1
Sugar - 1 cup
Vegetable oil - 1 cup
Molasses(Brown Sugar) - ½ cup
Baking soda - ½tspn
Baking Powder - 1tspn
Salt - ½ tspn
Ground Ginger - 1 tspn
Ground Cinnamon - ½ tspn
Ground Cloves - 1 no,crushed

Method

1.Heat oven to 350F.In large bowl, beat egg and add oil and stir well and then add molasses and sugar,ground ginger,crushed clove,cinnamon and stir for fine blending.Mix this into dough and knead well.Make dough into small balls and flatten it and roll in sugar bothsides.

2.Place on a parchment paper lined with baking sheet and Bake for 8 to 10 minutes until edges to turn brown color and tops appear cracked.Remove from oven and sprinkle sugar on gingersnaps and leave snaps to cool on wire racks.

3.Store in an airtight container once cool.
Adapted from Elise's Simply Recipes

Ingredients for :
Gingersnap cookies - 15
Dried Apricots - 2 cups
Butter - ½ cup
Frozen yoghurt - 8 cups
Frozen Whipped Cream - 2cups
Pistachio - 1/2 cup,coarsely ground
Honey - 1tspn for glazing

Method

1.Soak Dried Apricots in warm water for 1hr.Heat oven to 350 F. Grind Gingersnap cookies for powder in blender.

2.Add Butter to the cookie crust and mix well.Place Cookie mix into 13x9inches greased Rectangular baking pan and press evenly for same surface.Bake for 6 to 8 min.Remove from oven and Cool it for room temperature.

3.Grind soaked Apricots into paste in blender and strain for smooth paste.Fold Apricot paste into Whipped Cream and Mix well and store in fridge.

4.Spread Frozen Yoghurt on the upper layer of Baked Cookie crust and keep in freezer to set for 1 hr.

5.Once Youghurt is set ,spread apricot whipped cream over the youghurt layer and freeze for 3 hrs to set.

6.Before serving,Make a stencil of flower(my favourite) on whipped cream layer and sprinkle Coarsely ground Pistachio on top and glaze with honey at edges.

7.Cut the dessert with the knife (dipped in warm water) into squares and transfer to platter and Serve immediately.