Gingerbread Whoopie Pies

4 cups flour
1 1/2 tsp ginger
1 1/2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/2 tsp cloves
1/4 tsp nutmeg
1/2 cup butter, room temp
4 Tbl shortening
3/4 cup brown sugar
1 egg
3/4 cup molasses
3/4 cup buttermilk

Sift together flour, ginger, cinnamon, salt, baking soda, cloves and nutmeg. Cream together butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, 5 minutes. Add egg then molasses. Add 1/2 flour and 1/2 buttermilk mix well; scrape down sides of bowl. Add remaining flour and buttermilk. Mix well. Drop by 2 tablespoonfuls onto parchment lined cookie sheet. About 6 cookies per pan. Bake @ 325 for 10-13 minutes.

Classic Marshmallow filling;
1 1/2 cups marshmallow fluff
1 1/4 cups shortening
1 cup powdered sugar
1 Tbl vanilla

Beat together fluff and shortening, starting on low and increasing to medium speed until mixture is smooth and fluffy, 3 minutes. Reduce speed to low add sugar and vanilla and beat until incorporated. Increase speed to medium and beat 3 minutes until fluffy.
Place a scoop of filling on half the cookies and top with the remaining cookies to make sandwiches.

Makes about 15 whoopie pies