Chocolate gingerbread sandwich cookies

• 1 box betty crocker gingerbread
• 2 tbsp sugar
• 2 tbsp baking cocoa
• 1/4 cup hot water
• 2 tbsp melted butter or margerine
• 2 cup powdered sugar
• 1/2 stick softened butter
• 1 tsp vanilla
• 1 1/2 tbsp milk

1. Preheat to 350F
2. In a big bowl, mix gingerbread, water, melted butter and cocoa
3. Put sugar in a small bowl.
4. Roll into 30 1" balls and roll in loose sugar.
5. Set evenly spaced on an ungreased cookie sheet
6. Flatten slightly and to uniformish sizes with the bottom of a juice glass
7. Bake 6-9 minutes.
8. Cool at least a minute on the pan before moving to a rack.
9. While the cookies cool (at LEAST 20 minutes), make filling.
10. Just mix everything and add milk in verrrrry gently.
11. Like, 1/2 a tbsp at a time until you get the consistency you desire.
12. Make sure its thick enough to spread and hold cookies together.
13. You may not even use all the milk
14. Spread some filling on a cookie and sandwich with another close to its size.
15. These are gut bombs but life is short so eat like 2

betty crocker gingerbread, sugar, baking cocoa, hot water, butter, powdered sugar, butter, vanilla, milk

Taken from cookpad.com/us/recipes/416221-chocolate-gingerbread-sandwich-cookies (may not work)