Recipe: Molasses Whoopie Pies with Ginger Cream Filling

MOLASSES WHOOPIE PIES

FOR THE COOKIES:
1/2 cup butter, softened
3/4 cup sugar
2 eggs
2/3 cup molasses
1/2 cup milk
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
GINGER CREAM FILLING:
1/2 cup butter
3 cups confectioners' sugar
1/4 cup molasses
2 to 3 tablespoons milk
1 1/2 teaspoons ground ginger

Preheat oven to 375 F degrees. Grease cookie sheets.

TO PREPARE THE COOKIES:
Cream butter, sugar and eggs until fluffy. Add molasses and milk; blend well. Mix in sifted dry ingredients. Chill for 2 hours in fridge. Drop by tbsp. unto greased cookie sheet.

Bake 10 minutes. Remove and cool on racks.

TO PREPARE THE FILLING:
Whip butter and sugar until fluffy. Slowly add molasses and milk and incorporate. Add ginger and beat well. Use as filling between two cooled cookies.

Makes 24 small whoopie pies