Ingredients
1 cup butter, softened1/4 cup shortening1 cup packed brown sugar1/2 cup sugar2 large eggs, room temperature2 tablespoons molasses3 cups all-purpose flour3 tablespoons instant vanilla pudding mix1 teaspoon baking soda3/4 teaspoon ground ginger3/4 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground allspice1/4 teaspoon pepper1 cup milk chocolate chipsFILLING:1 cup confectioners’ sugar2 cups frozen whipped topping, thawed2/3 cup marshmallow creme1/2 tablespoon 2% milk
Preparation
In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and molasses. In another bowl, whisk flour, pudding mix, baking soda, ginger, cinnamon, salt, allspice and pepper; gradually beat into creamed mixture. Divide dough in half and shape each portion into a disk; cover and refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1 3/4-in. square-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets.
Bake until set, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on the bottoms of half the cookies. Let stand until set.
Meanwhile, beat filling ingredients until blended. Spread 1 tablespoon over chocolate; cover with remaining cookies. Store in refrigerator in airtight container.
