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Ginger Creme Sandwich Cookies

With a lemony filling, these spiced cookies go over big because they have old-fashioned, comfort-food appeal. Your party guests will snatch them up!—Carol Walston, Granbury, Texas

30 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

3/4 cup shortening
1 cup packed light brown sugar
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
3 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup sugar
FILLING:
1 package (3 ounces) cream cheese, softened
1/3 cup butter, softened
2 teaspoons lemon extract
2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

In a large bowl, cream shortening and brown sugar until light and
fluffy. Beat in egg and molasses. Combine the flour, ginger, baking
soda, cinnamon and salt; gradually add to creamed mixture and mix
well. Cover and refrigerate overnight.
Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased
baking sheets. Flatten with a fork, forming a crisscross pattern.
Bake at 375° for 8-10 minutes or until set (do not overbake).

2 of 2

Ginger Creme Sandwich Cookies (continued)

Directions (continued)

Remove to wire racks to cool.
In a small bowl, combine filling ingredients until smooth. Spread
over the bottoms of half of the cookies; top with remaining cookies.
Store in the refrigerator. Yield: 2-1/2 dozen.

Nutrition Facts: 1 cookie equals 184 calories, 8 g fat (3 g saturated fat), 16 mg cholesterol, 152 mg sodium, 26 g carbohydrate, trace fiber, 1 g protein.