Do you have candy canes leftover from Christmas (doesn't everyone?)? This is a way to use up a couple of them and take your frustrations out at the same time. Place two or three candy canes in a heavy ziploc bag; seal releasing all air; pick up a hammer and swing. The goal is to break up the canes into tiny pieces (not your countertop!) then place in a small bowl.
Half of these I rolled in mini chocolate chips-you could also use chopped nuts.
Ingredients: 3 cups flour, 2 teaspoons ginger, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, 1 cup (2 sticks)butter, softened, divided, 3/4 cup firmly packed brown sugar 1/2 cup molasses, 1 egg, 1/4 cup granulated sugar (I used raw sugar), 1 jar (7 ounces) marshmallow cream, 4 ounces cream cheese, softened, 1 teaspoon lemon extract (not juice), crushed peppermint candies, mini chocolate chips, or chopped nuts.
Instructions: Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in bowl; set aside. Beat 3/4 cup of the butter and brown sugar in large bowl until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture until well mixed. Cover with plastic wrap and refrigerate 4 hours or overnight.
Preheat oven to 350 degrees. Shape dough into 1 inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. (I gently pressed on the balls to make them a bit flatter). Bake for 8-10 minutes or until edges of cookies just begin to brown. Remove to wire racks to cool.
In the meantime, mix the marshmallow cream, remaining 1/4 cup butter, cream cheese and lemon extract unti well blended. Place about 1 tablespoon of filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Roll edge of cookie in chopped candies, chocolate chips or nuts. Repeat with remaining cookies.
Makes about 2 1/2 dozen cookies.
This recipe came from a pamphlet put out by McCormick & Co, Inc. in 2009 before Christmas.