Name: Spicy Ginger Whoopees
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT1H2M0.000S
Yield: 2 dozen
Ingredients: 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

Directions

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

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Spicy Ginger Whoopees

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