Ginger Cream Sandwich Cookies — Scrumptious!

Ginger Cream Sandwich Cookies

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 — 3 oz. package 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). 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.

~Makes 2-1/2 dozen.