Mini Ginger Snap Whoopie Pies with Lemon Filling

I couldn't let Veteran's Day pass without a dessert to honor my Dad...and my Mom.  Yes, my mother, who my father said was the perfect military wife that held down the fort (with all us kids) when he was at sea.

Dad entered the United States Navy in 1941 and spent the next almost 19 years serving his country.  He had followed in the foot steps of his father and grandfather who were also sailors.  My mother knew exactly what to expect since her father (Grandpa Frank) was a Marine, who retired in the 1930s, but was asked to serve again during WWII as Pay Master...and he did.

Since ginger snaps and ginger bread are one of my dad's favorites and lemon is one of my mother's, it was easy to create a combination dedicated to both of them.  In addition, I like "mini" desserts and these provide a couple of bites to satisfy your sweet tooth without feeling like you cheated your diet--which this time of year is on everyone's mind!

Mini Ginger Snap Whoopie Pies with Lemon Filling
6 T unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 T molasses
2 tsp. vanilla extract
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
2 cups King Arthur Flour

 Preheat oven to 350F-degrees.  Line two baking pans with parchment paper.
In a stand mixer, using the paddle attachment, cream the butter and sugar thoroughly.  Add the molasses and vanilla and beat once more.  Add the eggs, one at a time, beating well after each addition, scraping the sides of the bowl with a spatula.

Add the dry ingredients and mix well.  The dough is soft and a little sticky.

You can use a 1-inch scoop to measure out the whoopie pies or a pastry bag with a large round tip.

Pipe 1 1/2-inch rounds onto the parchment paper, spacing about 2-inches apart.

Bake in preheated oven 7 to 10 minutes until lightly brown and set.

 Let cool about 5 minutes then removed to a rack and cool thoroughly. Mix up the Lemon Filling.

Lemon Filling
6 oz. cream cheese
2 T unsalted butter, at room temperature
2 1/2 cups confectioners' sugar
1 to 2 tsp. Lemon Juice Powder*
1/3 cups Lemon Bits
1 drop of yellow food coloring (optional)

*As an alternative, use 1 tsp. lemon zest and 2 tsp. lemon juice & increase confectioners' sugar to 2 3/4 cups.

In a stand mixer, using a paddle attachment, beat the butter and cream cheese thoroughly.  Add the confectioners' sugar and lemon juice powder and beat again. Stir in

Choose a large enough tip (to accommodate the chips, if using) to pipe the filling onto the underside of one of the cooled cookies. (You can also use an off-set spatula and spread the filling)

Place a similar sized cookie on top.

Veterans Day

by Cheryl Dyson

On Veterans Day we honor all,
Who answered to a service call.
Soldiers young, and soldiers old,
Fought for freedom, brave and bold.
Some have lived, while others died,
And all of them deserve our pride.
We’re proud of all the soldiers who,
Kept thinking of red, white and blue.
They fought for us and all our rights,
They fought through many days and nights.
And though we may not know each name,
We thank ALL veterans just the same.

These whoopie pies, for me, were the perfect remembrance of the people in my life that served. Enjoy!