Ingredients
1 package (14-1/2 ounces) gingerbread cake/cookie mix1/2 cup butter, softened1/4 cup sugar1 large egg2 tablespoons all-purpose flour1 tablespoon water1/4 teaspoon ground ginger, optionalFILLING:4 ounces cream cheese, softened1/4 cup butter, softened1/2 teaspoon vanilla extract1-3/4 cups confectioners’ sugarGround cinnamon and nutmegCrystallized ginger, chopped, optional
Preparation
In a large bowl, beat cookie mix, butter, sugar, egg, flour, water and, if desired, ginger until blended. Refrigerate 30 minutes or until firm.
Preheat oven to 350°. Shape dough into 1-in. balls; place in ungreased mini-muffin cups. Press evenly onto bottoms and up the sides of cups. Bake 10-12 minutes or until edges are lightly golden. Cool in pans 2 minutes. Remove to wire racks to cool completely.
For filling, in a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Pipe into cookie cups; sprinkle with cinnamon, nutmeg and, if desired, crystallized ginger. Refrigerate in an airtight container.
