Gingerbread Whoopie Pies with Lemon Crème
By FBWorld Team

Add to any occasion or gathering this season by garnishing your holiday desserts and beverages with a festive dollop of peppermint-flavored, candy cane-swirled whipped cream.

Gingerbread Whoopie Pies with Lemon Crème

Serves: Makes 2 1/2 dozen or 30 (1 whoopie pie) servings.

Prep time: 30 minutes

Cooking time: 10 minutes

Gingerbread Whoopie Pies Ingredients:
3 cups Flour
2 tspn. McCormick® Ground Ginger
1 tspn. McCormick® Ground Cinnamon
1 tspn. Baking Soda
1/4 tspn. McCormick® Ground Nutmeg
1/4 tspn. Salt
3/4 cup (1 1/2 sticks) Butter, (softened)
3/4 cup firmly packed Brown Sugar
1/2 cup Molasses
1 Egg
1 tspn. McCormick® Pure Vanilla Extract
1/4 cup Granulated Sugar

Lemon Crème Ingredients:
1 jar (7 ounces) Marshmallow Creme
1/4 cup (1/2 stick) Butter, (softened)
4 oz. (1/2 package) Cream Cheese, (softened)
1 tspn. McCormick® Pure Lemon Extract

Garnish:
1 cup crushed Peppermint Candies

Procedures:
1. For the Gingerbread Whoopie Pies, mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric 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.

2. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.

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

4. Meanwhile, for the Lemon Creme, mix marshmallow creme, butter, cream cheese and lemon 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. Repeat with remaining cookies. Roll edge of cookies in crushed candy. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days.

Cooking Tip:
How to Crush Peppermint Candies: To make 1 cup crushed candies, you will need about 50 peppermint candies. Place peppermint candies in large resealable plastic bag. Close bag. Pound with rolling pin or heavy skillet until coarsely crushed. Or, process in food processor using on/off pulsing action.