Gingerbread Whoopie Pies

 Makes 8 - 12 whoopie pies.

In a large mixing bowl beat together . . . . . . . . . . . . . . . . Beat in . . . . . . . . . . . . . . . . . Sift together and add slowly . . . . . . . . . . . . . . . . . . In a separate bowl, make the frosting by beating together . . . . . . . . . . . . . . . .

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½ c. (1 stick) butter, soft ¾ c. brown sugar 2 large eggs ¼ c. molasses ¼ c. buttermilk 2 c. flour 2 t. cinnamon ¾ t. baking soda ½ t. each ginger, nutmeg, salt ¼ t. cloves 1 c. cream cheese frosting 1 c. marshmallow cream ½ c. vegetable shortening or butter

Preheat the oven to 325°. Line cookie sheets with parchment. Roll dough into 1½” balls, or use a scoop, and space evenly, then flatten with a glass dipped in butter and sugar. Bake at 325° for 12 - 14 minutes.  Cool completely. Spread frosting on half the cookies, top with another cookie. Store in an airtight container.