Gingerbread Whoopie Pies
with Lemon Crème

1 recipe Gingerbread Cookie Dough 1 jar (7 oz.) marshmallow cream 1/4 cup (1/2 stick) butter, softened 4 ounces (1/2 pkg.) cream cheese, softened 1 tsp. pure lemon extract 1 cup crushed peppermint candies

Prepare 1 recipe Gingerbread Cookie Dough as directed. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350°F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Mix marshmallow cream, butter, cream cheese, and extract in medium bowl until well blended. To assemble whoopie pies, place about 1 tbsp. filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Roll sides of whoopie pies in crushed candy. Repeat with remaining cookies. Refrigerate whoopie pies between layers of wax paper in airtight container up to 5 days. Makes 2-1/2 dozen. Variations: Whoopie pies can also be rolled in chopped pistachio nuts, toasted sliced almonds, or mini chocolate chips.