Ingredients:
For the Gingerbread Cookies:
1 cup unsalted butter, room temperature
3/4 cup pecans, toasted
3/4 cup dark brown sugar, divided
2 tablespoons molasses
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 cups Bob’s Red Mill Whole Wheat Flour
1/2 teaspoon baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
2 tablespoons confectioners sugar, for dusting
For the Ginger Cream Filling:
1/4 cup butter, room temperature
4 ounces cream cheese, room temperature
1 tablespoon finely grated fresh ginger
2 cups confectioners sugar
1/4 teaspoon pure vanilla extract
Here's the Full Recipe
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