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Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   2 1/2 DOZEN PIES
Preptime   30 MIN

3 C flour
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp salt
1 C butter soften, divided
3/4 C firmly packed brown sugar
1/2 C molasses
1 egg
1/4 C granulated sugar
1 jar (7oz) marshmallow cream
4 oz (1/2 PKG) cream cheese softened
1 tsp lemon extract
1 C chopped peppermint candies

Mix flour ginger, cinnamon, baking soda, nutmeg and salt. Beat 3/4 C of the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg beat will. Gradually beat in flour mixture until will 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 granlated sugar. Place 2 inches apart on ungreased baking sheet.
Bake in preheated 350 oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks, cool completely
Mix marchallow cream, remaining 1/4 C butter, cream cheese and extract until will blended. Place about 1 TBL filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repead with remaining cookies. Roll edge of cookies in chopped candy
Serving Suggestions
Cookies may also be rolled in chopped pistachoes, toasted sliced almonds or mini chocolate chips

Originally Submitted

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You can add this GINGERBREAD WHOOPIE PIES WITH LEMON CREAM recipe to your own private DesktopCookbook.


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