Recipe courtesy of Theresa Cannavo
Spicy Ginger Whoopees
- Level: Easy
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 160
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 2
- Cholesterol
- 13
- Sodium
- 114
- Total: 1 hr 2 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 12 min
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
- 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.