These are so pretty ( I know you can't see from the picture, but just imagine) and so good, perfect for Christmas! Thanks McCormick for the recipe.
3 c. flour
2 t. ginger
1 t. cinnamon
1 t. baking soda
1/4 t. nutmeg
1/4 t. salt
1 c. butter, softened, divided
3/4 c. packed brown sugar
1/2 c. molasses
1 egg
1/4 c. sugar
8 oz. cream cheese, softened
1 t. lemon extract
1 c. chopped peppermint candies or mini chocolate chips
* Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in medium bowl. In large bowl beat 3/4 c. of the butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture until well mixed. Press dough into flat disk; wrap in plastic wrap and refrigerate 4 hours or overnight.
* Preheat oven to 350 degrees. Shape dough into 1-inch balls and roll in sugar. Place 2-inches apart on ungreased cookie sheet. Bake 9-11 minutes or until edges begin to brown. Remove to wire racks and cool completely.
*In medium bowl, mix remaining butter, cream cheese and lemon extract until well blended. Place about 1 T. of filling on the flat side of 1 cookie and top with 2nd cookie, pressing gently to spread filling. Repeat with remaining cookies. Roll edges of cookies in chopped candy or mini chocolate chips.
