Gingerbread Gobs

Ingredients

1/2 cup butter

3/4 cup sugar

2 eggs

2/3 cup molasses

1/2 cup milk
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
4 teaspoon ground ginger

1/4 teaspoon ground cloves

Ginger cream filling
1/4 cup butter
2 cups confectioners' sugar
1 teaspoon ground ginger
8 ounces marshellow fluff
2 tablespoons molasses

Directions
Cookie: Cream butter, sugar and eggs until fluffy.
Add molasses and milk and blend well.
Mix in sifted dry ingredients.
Chill for 2 hours in fridge.
Preheat oven to 375 F degrees. Drop by tablespoons onto lineed cookie sheet.
Bake 10 minutes.
Remove and cool on racks.
Filling: Whip butter and sugar until fluffy.
Add fluff, molasses, and spice; beat well.
Use as filling between two cookies.

Makes 24.

If the ginger cream filling is too sweet, you can always try the original filling instead.

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