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Ingredients
- FILLING:
- 3/4 cup butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup molasses
- 1 egg
- 3 cups flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 3/4 cup butter, softened
- 3/4 cup marshmallow creme
- 1 1/2 cups icing sugar
- 3/4 tsp lemon extract
Details
Servings 2
Preparation time 25mins
Cooking time 35mins
Preparation
Step 1
In lg bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg. Combine the flour, ginger, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 3 hours.
Shape into 1in balls; roll in sugar. Place 3in apart on ungreased baking sheets. Flatten to 1/2in thickness with a glass dipped in sugar. Bake at 350F for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to cool completely.
For filling, in small bowl, beat butter and marshmallow creme until light and fluffy. Gradually beat in icing sugar and extract.
Spread filling on the bottoms of half of the cookies, about 1 Tbsp on each; top with remaining cookies.
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