Gingerbread Cookie Bites

• 1 package (14-1/2 ounces) gingerbread cake/cookie mix
• 1/2 cup butter, softened
• 1/4 cup sugar
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 tablespoon water
• 1/4 teaspoon ground ginger, optional
• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1-3/4 cups confectioners' sugar
• Ground cinnamon and nutmeg
• Crystallized ginger, chopped, optional

1. In a large bowl, beat cookie mix, butter, sugar, egg, flour, water and, if desired, ginger until blended. Refrigerate 30 minutes or until firm.
2. Preheat oven to 350u0b0. Shape dough into 1-in. balls; place in ungreased mini-muffin cups. Press evenly onto bottoms and up the sides of cups. Bake 10-12 minutes or until edges are lightly golden. Cool in pans 2 minutes. Remove to wire racks to cool completely.
3. For filling, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Pipe into cookie cups; sprinkle with cinnamon, nutmeg and, if desired, crystallized ginger. Refrigerate in an airtight container.

gingerbread cake, butter, sugar, egg, flour, water, ground ginger, cream cheese, butter, vanilla, sugar, ground cinnamon, ginger

Taken from www.tasteofhome.com/recipes/gingerbread-cookie-bites/ (may not work)