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Gorgeous filled gingerbreads to grace your plate from the kitchens of  morphine

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Sorry to say I don't have a gingerbread recipe to post, I've made it from scratch plenty of times but I can't find the recipe I used this last Christmas.

Recently I was given a huge thing of pre-made gingerbread dough and wanted to do something with it, so this was the result.

Filling:
4 ounces Cream Cheese (Room temp)
1/4 cup powdered sugar
1 teaspoon vanilla
2-3 teaspoons pumpkin powder or puree.
Cinnamon, ginger, clove and nutmeg to taste

Prepare your dough and filling, refrigerate both until it's easy to work with (About 20- 30 minutes). Pre-heat oven to 350.

Method One: Whoopie-Pie pan
1. Press dough into bottom of the whoopie pan cavities.
2. Take a small amount of filling and place it in the center, flattening slightly.
3. Cover it another another piece of flattened dough
4. Sprinkle cinnamon and sugar on top (optional)
5. Bake for 8-10 minutes. Allow to sit for ten minutes before trying to remove from pan.

Method 2: Hand-Rolling
1. Take some dough and roll it into a ball then flatten in your hand (You might have to flour your hands to keep it form sticking).
2. Take a small amount of filling and place it in the center, wrap dough around it.
3. Roll in cinnamon and sugar mixture (optional)
4. Place on a cookie sheet and bake 7-10 minutes.
5. Allow to sit on the pan for a few minutes before trying to transfer to a cooling rack.

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For those that need a basic gingerbread recipe this is one that should work reasonably well with  morphine's filling.

Basic Gingerbread Cookie Recipe

Ingredients
Melted butter, to grease
250g butter, at room temperature
200g (1 cup, firmly packed) brown sugar
250ml (1 cup) golden syrup
2 egg yolks
750g (5 cups) plain flour, sifted
2 tsp bicarbonate of soda, sifted
1 1/2 tbs ground ginger

Method
Preheat oven to 180°C. Brush 2 baking trays with the melted butter to lightly grease.

Use an electric beater to beat the butter, sugar, golden syrup and egg yolks together in a bowl until combined. Add flour, bicarbonate of soda and ginger. Use your hands to combine until a firm dough forms. Turn onto a lightly floured surface and knead until smooth.

Divide dough into 4 portions. Roll out one portion until 3-4mm thick. Repeat with remaining portions. Use a pastry cutter to cut out biscuits. Place biscuits, about 1cm apart, on the prepared trays. Bake for 10 minutes or until lightly brown. Remove from oven and set aside, on trays, for 1 hour or until cooled completely.

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Allergy warning – recipe contains dairy & egg products