Wednesday, December 2, 2009

Gingerbread Cookies with Lemon Filling

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.

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