Monday, December 21, 2009
Gingerbread Whoopie Pies with Lemon Creme
Alrighty then! This is the third cookie I wanted to try....just because. Because they sounded interesting and they were a bit more involved and I wanted to see if I could do it. They turned out amazing and weren't hard at all......I know you'd like them...give them a try!
3 cups flour
2 tsp. ground ginger
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. salt
1 cup butter
3/4 c. packed brown sugar
1/2 c. molasses
1/4 c. granulated sugar
1 jar (7 oz.) marshmallow cream
4 oz. (1/2 pkg.) cream cheese, softened
1 tsp. lemon extract
1 cup chopped peppermint candies
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt. Beat 3/4 cup of the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture until well mixed. Press dough into a thick flat disk; wrap in plastic wrap. Refrigerate 4 hours or overnight.
Shape dough into 1 inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheet. ( I flattend the balls a bit so they made more of a disc when they baked.)
Bake in pre-heated 350 degree oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.
Mix marshmallow cream, remaining 1/4 cup butter, cream cheese and lemon extract until well blended. Place about a tbsp. filling on the flat side of one cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies. Roll edge of cookies in chopped candy. Makes about 2 1/2 dozen.