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Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 325F. Spray a muffin top pan (or whoopie pie pan) with cooking spray. Set aside.
Step 2
In a large bowl, beat the shortening, sugar, brown sugar, molasses, vanilla extract and egg on medium speed until smooth.
Step 3
In another large bowl, stir together flour, baking soda, ginger, cinnamon, nutmeg and salt.
Step 4
Add 1/3 of dry mixture to wet mixture and stir. Add 1/3 of the hot water to the wet mixture and stir. Repeat steps alternating between adding the dry mixture and hot water.
Step 5
Scoop batter into muffin top pan. Bake 20 minutes or until a toothpick inserted comes out clean. Let cool 10 minutes in the pan before removing to a cooling rack.
Step 6
Cut bottoms off each muffin top so you are just left with the top part. Set aside.
Step 7
Add icing sugar, PHILADELPHIA® Cream Cheese, salt and vanilla extract to a large bowl. Beat on low speed until combined.
Step 8
Add milk, 1 tablespoonful at a time, beating in between, until mixture is smooth.
Step 9
To assemble, add 1 heaping tablespoonful of cream cheese filling to one half of gingerbread. Cover with another half of gingerbread to create a sandwich. Enjoy!
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