Gingerbread Whoopie Pies

• 2 cups flour
• 3/4 cup light molasses
• 1/4 cup sugar
• 6 tablespoons butter, melted
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1 egg
• Marshmallow Filling
• 6 tablespoons butter, slightly softened
• 1 cup powdered sugar
• 7 ounces marshmallow creme
• 1 teaspoon vanilla

1. Heat oven to 350u0b0.
2. Grease 2 cookie sheets.
3. In lg bowl, with spoon, mix all cookie ingredients until smooth.
4. Drop 12 heaping TBS batter 2 inches apart on each cookie sheet.
5. Bake about 12 minutes, until puffy.
6. Rotate cookie sheets between racks once.
7. Transfer to wire rack to cool.
8. Filling: In lg bowl, beat butter until smooth.
9. At low speed, beat in sugar, marshmallow creme and vanilla until blended.
10. Spread 1 rounded TBS on flat side of cookie; top with another cookie.
11. If not serving right away, store, covered in fridge.

flour, light molasses, sugar, butter, ground ginger, cinnamon, baking soda, egg, marshmallow filling, butter, powdered sugar, marshmallow creme, vanilla

Taken from www.food.com/recipe/gingerbread-whoopie-pies-47250 (may not work)