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Instructions |
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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.
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Shape dough into 1 inch balls. Roll in granlated sugar. Place 2 inches apart on ungreased baking sheet.
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Bake in preheated 350 oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks, cool completely
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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
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| Serving
Suggestions |
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Cookies may also be rolled in chopped pistachoes, toasted sliced almonds or mini chocolate chips
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Originally Submitted
5/16/2010
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