Ingredients
3/4 cup shortening1 cup packed light brown sugar1 large egg1/4 cup molasses2-1/4 cups all-purpose flour3 teaspoons ground ginger2 teaspoons baking soda1 teaspoon ground cinnamon1/2 teaspoon salt1/4 cup sugarFILLING:3 ounces cream cheese, softened1/3 cup butter, softened2 teaspoons lemon extract2 cups confectioners’ sugar1 teaspoon vanilla extract
Preparation
Cream shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, ginger, baking soda, cinnamon and salt; gradually beat into creamed mixture. Refrigerate, covered, overnight.
Preheat oven to 375°. Shape dough into 1-in. balls; roll in granulated sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake until set (do not overbake), 8-10 minutes. Remove to wire racks to cool.
Meanwhile, combine filling ingredients until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. Refrigerate.
