Ginger Bread Whoopie Pies with Lemon Creme

3 cups flour
2 tsp. ginger
1 tsp. Cinnamon
1 tsp. Baking soda
1/4 tsp. nutmeg
1/4 tsp. salt
3/4 cup butter, softened
3/4 cup brown sugar
1/2 cup molasses
1 egg
1/4 granulated sugar

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt. Beat 2/4 cup of the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture until will mixed. Press dough into a thick flat disk; wrap in plastic wrap. Refrigerated 4 hours or overnight.

Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

Bake in preheated 350 degree F. oven for 8 to 10 minutes. Don't over cook. Remove to wire racks; cool completely.

1 jar (7 oz. marshmallow cream)
4 oz. (1/2 pkg.) cream cheese, softened
1 tsp. lemon extract
1/4 cup butter

1 cup chopped peppermint candies

Mix marshmallow cream, butter, cream cheese, and extract until blended. Place about 1 Tbsp. filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling.
Roll edge of cookie in chopped candy.

Oops! I added the candie to the mixture. That might be why it was over runny. So don't do what I did. Good luck!