Recipe courtesy of Theresa Cannavo

Spicy Ginger Whoopees

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  • Level: Easy
  • Total: 1 hr 2 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 12 min
  • Yield: 2 dozen
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Ingredients

Cookies:

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

Icing:

1 cup confectioners' sugar

1 tablespoon meringue powder

A few drops water

Directions

  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. 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.
  3. 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.

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