gingerbread whoopie pies with lemon creme

i found this recipe for gingerbread whoopie pies in the spectrum (our local newspaper) the other day and i actually tore it out. then i looked around for signs of the apocalypse, because i don't do that.

EVER.

i don't read food blogs, exchange recipes, or plan any meals with anticipation. UNLESS it involves going to a great restaurant.

but for some reason this recipe called to me--the gingerbread part for myself, the lemon part for my man. he's a sucker for that stuff.

so i tried it the other day. and they were really, willywillywilly good.

i will admit to a weak moment whilst making the dough & doubting the lemon and peppermint combo--i started to think it might just be too weird. but kudos to megan for, once again, talking me off the baking ledge and talking me INTO the ingredients. it was spectacular.

so, two thumbs up to these bad boys--you should get on this train.


gingerbread cookie dough recipe:

3 cups flour
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg

1. mix flour, ginger, cinnamon, baking soda, nutmeg, & salt in large bowl.

2. beat 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 on low speed until well mixed. press dough into a thick flat disk. wrap in plastic wrap.

3. refrigerate 4 hours or overnight.



gingerbread whoopie pies with lemon creme:

1 recipe gingerbread cookie dough
1 jar (7 ounces) marshmallow cream
1/4 cup (1/2 stick) butter, softened
4 ounces (1/2 package) cream cheese, softened
1 tsp pure lemon extract
1 cup crushed peppermint candies

1. prepare 1 recipe gingerbread cookie dough as directed.

2. shape dough into 1-inch balls. roll in granulated sugar. place 2 inches apart on ungreased baking sheets.

3. bake in preheated 350 degrees F oven for 8 to 10 minutes or until edges of cookies just begin to brown. remove to wire racks; cool completely.

4. mix marshmallow cream, butter, cream cheese and extract in medium bowl until well blended.

to assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. top with a second cookie, pressing gently to spread the filling. roll sides of whoopie pies in crushed candy. repeat with remaining cookies. refrigerate whoopie pies between layers of wax paper in airtight container up to five days.