Ginger Cookies and Cream Thumbprints

This recipe uses ginger spread, or jam, as the basis for a unique cookie creation to tantalize your tastebuds.

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Ingredients:

• Cookies:
• 3/4 cup shortening
• 3/4 cup brown sugar
• 2/3 cup molasses
• 1 egg
• 3 cups flour
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons pumpkin pie spice, divided
• 1 tablespoon ginger spread
• 1/2 cup toasted pecans, finely chopped
• 1 teaspoon sugar
• Filling:
• 1 1 pound box confectioner's sugar
• 1/2 cup softened butter
• 3-4 tablespoons milk
• 1-1 1/2 tablespoons ginger spread

Method

Cream together shortening and brown sugar. Add molasses and egg then beat to mix. Combine flour, baking soda, salt, and one teaspoon of spice. Add to mix, and beat slightly. Add ginger and mix thoroughly. Combine pecans, sugar and remaining spice. To make thumbprints, form 1 inch balls, roll in nuts and depress center. Space on cookie sheet 2 inches apart. Bake 10-12 minutes on a parchment lined cookie sheet at 375 degrees. To make center cream filling, combine confectioner's sugar and butter at low speed using a large bowl and mixer. Add milk and ginger spread. Beat until creamy and a thick frosting consistency. Fill thumbprints with cream using either a piping bag and tip, or a small spoon.

Notes:

Number of servings: 5 dozen

Submitted By: DMRyan
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