Sunday, November 7, 2010

They're coming...

...the holidays, that is. No matter what store I went to this week the Thanksgiving and Christmas "stuff" was everywhere. My husband, who can't stand when radio stations start playing Christmas music on what seems like the day after Halloween, is disgusted. I love the holidays, but would have to agree that it seems a bit rushed. Can't I enjoy Thanksgiving before Christmas?!?
I finished a masters class on Saturday...I lost three weekends in a row but I earned 3 credits. It was nice to be able to get it over with so quickly. Just a few more to it August yet? Meanwhile my husband has been battling the trees in our yard for 3 weekends. So far, the trees are winning. He has been raking up a storm, 13 bags of leaves and counting!
This dessert started out as Gingerbread Whoopie Pies, however, I don't feel that they are true whoopie pies, more like cookie sandwiches. Whatever you want to call them, they are very good. I especially enjoy the mix of ginger and lemon. Watch out for that lemon creme , its very good!

Gingerbread Cookie Sandwiches with Lemon Creme
adapted from
Makes 15 sandwiches

Oven 350
3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup brown sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla extract
1/4 cup granulated sugar

Lemon Creme:
7 oz marshmallow cream
1/4 cup butter, softened
4 oz cream cheese, softened
1 teaspoon lemon extract
about 1 cup powdered sugar (to thicken)

Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.

Beat butter and brown sugar in mixer on medium speed until light and fluffy.

Add molasses, egg and vanilla; beat well.

Gradually beat in flour mixture on low speed 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 sheets.

Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.

For the Lemon Creme, mix marshmallow cream, butter, cream cheese, powdered sugar (to thicken)and lemon extract in medium bowl until well blended. Refrigerate.

Assemble sandwiches right before serving. To assemble, place about 1 tablespoon filling on the flat side on 1 cookie.

Top with a second cookie, pressing gently to spread filling. Repeat with remaining cookies. We ate these as sandwiches and also had some of the cookies dipped in the lemon creme. Either way everyone loved them!

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