gingerbread whoopie pies

2 cups flour
3/4 cup light molasses
1/4 cup sugar
6 tablespoons margarine or butter, melted
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg

6 tablespoons margarine or butter, softened
1 cup confectioner's sugar
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract

Preheat oven to 350. Grease two large cookie sheets. Prepare cookies. In large bowl with spoon mix all cookie ingredients until smooth. Drop 12 heaping tablespoons batter two inches apart on cookie sheet. Place cookie sheets on 2 oven racks. Bakes cookies about 12 minutes or until puffy and toothpick inserted in center comes out clean, rotating cookie sheets between upper and lower racks halfway through baking time. With wide metal spatula, transfer cookies to wire racks to cool completely.
Prepare filling: In large bowl, with mixer at medium speed, beat margarine until smooth, occasionally scraping bowl with rubber spatula. At low speed gradually beat in sugar, marshmallow creme and vanilla until blended.

Spread 1 rounded tablespoon filling on flat side of each of 12 cookies. Top with remaining cookies to make a total of 12 sandwiches. Cover and refrigerate if not serving within 2 hours.

Each cookie has about 345 calories; 3 g protein; 57 g carbohydrate; 12 g total fat (2 g saturated); 1 g fiber; 18 mg cholesterol; 325 mg sodium.

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