1½ cups unsalted butter, softened 1 cup white granulated sugar 1 cup light brown sugar 2 large eggs ½ cup molasses 4½ cups all-purpose flour 2 teaspoons baking soda 3 teaspoons ground ginger 1 teaspoon ground cardamom 1½ teaspoons ground cinnamon 1 teaspoon ground cloves ¼ teaspoon salt ¾ cup coarse sugar or sparkling sugar
Cream Filling: 2 (7-ounce) jars marshmallow fluff ⅔ cup of shortening 4 cups confectioners’ sugar 3 tablespoons warm water
Preheat oven to 350°. Using a mixer, cream together butter, white granulated sugar, and brown sugar until light and fluffy. Beat in eggs and molasses.
In a separate bowl, combine the flour, baking soda, ginger, cardamom, cinnamon, cloves, and salt; gradually add to butter mixture and mix well.
Shape into 2-inch balls and roll in coarse sugar. Place 2½ inches apart on parchment-lined baking sheets. Bake 13 to 15 minutes or until tops are cracked. Remove from oven and place cookies on wire racks to cool. Enjoy as is, or continue on to make cookie sandwiches.
For the cream filling: Using a hand mixer, mix together marshmallow fluff, shortening, and confectioners’ sugar. Add warm water and mix well. Spread 1 to 2 tablespoons of filling on the bottom of each cookie and top with a second cookie.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.