Spicy Ginger Whoopees

• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 1/4 teaspoon cloves
• Pinch cayenne pepper
• 1/2 cup vegetable shortening
• 1/4 cup coconut shortening
• 1/4 cup molasses
• 1 cup brown sugar
• 2 eggs
• 1/4 cup pumpkin puree
• 1 teaspoon freshly grated ginger
• 1 cup confectioners' sugar
• 1 tablespoon meringue powder
• A few drops water

1. Preheat oven to 350 degrees F.
2. To make the cookies: In a medium mixing bowl whisk together flour, salt, baking soda, dry spices, and set aside.
3. In a large mixing bowl, beat with a hand mixer, the vegetable shortening and the coconut shortening together until creamy.
4. Add molasses and brown sugar and beat until smooth.
5. Add the eggs 1 at a time, the pumpkin puree and ginger.
6. Mix until well blended.
7. Slowly stir in the flour with a rubber spatula scraping the sides until all ingredients are well incorporated.
8. Roll the dough into 1-inch balls, flatten slightly with the back of a spoon and place on a cookie sheet.
9. Bake in the oven for 10 to 12 minutes.
10. Cool cookies for 5 minutes on cookie sheet.
11. Transfer cookies to wire racks and let cool.
12. To make the icing: In a medium bowl, combine with a hand mixer, the sugar, meringue powder and just enough water to make a smooth, glossy icing.
13. Transfer to a plastic baggie.
14. Snip the corner of the bag with scissors and drizzle onto cookies.

flour, salt, baking soda, ground cinnamon, ground cardamom, ground coriander, cloves, cayenne pepper, vegetable shortening, coconut shortening, molasses, brown sugar, eggs, pumpkin puree, freshly grated ginger, sugar, meringue powder, water

Taken from www.foodnetwork.com/recipes/spicy-ginger-whoopees-recipe.html (may not work)