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Prep Time: 30 Minutes Cook Time: 11 Minutes |
Ready In: 41 Minutes Servings: 6 |
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This is one I found in a Good Housekeeping magazine. I like the addition of spices to the cookie part. Ingredients:
2 cups flour |
1 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon baking soda |
1/4 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/8 teaspoon ground cloves |
3/4 cup butter, softened |
1 cup brown sugar |
1 egg |
2 tablespoons molasses |
1/2 cup sour cream (may use low-fat) |
1 (8 ounce) package cream cheese, softened (may use low-fat) |
1 (7 1/2 ounce) jar marshmallow creme |
2 cups blueberries (fresh or frozen, if frozen make sure they're thawed) |
Directions:
1. Preheat oven to 350 degrees.
2. In medium bowl, mix flour, cinnamon, ginger, bakingsoda, nutmeg, salt, and cloves.
3. In a large bowl, using your stand mixer or hand mixer on medium, beat butter until smooth.
4. Add brown sugar and beat 3-4 minutes or until creamy.
5. Add egg and molasses, and beat until well blended.
6. With mixer on low speed, beat in flour mix alternately with sour cream, beginning and ending with flour mix until just blended.
7. Spoon batter by heaping tablespoons onto greased cookie sheets 2 1/2 inches apart. (you should get about 30 cakes.).
8. Bake cakes one sheet at a time 11 -13 minutes or until cakes spring back when pressed lightly.
9. Cool cakes in pan on wire rack 1 minute, then transfer with spatula to wire racks to cool completely.
10. Prepare filling:.
11. In a large bowl, using your hand mixer on medium speed, beat cream cheese until smooth.
12. Reduce speed to low, add marshmallow creme and beat until just blended.
13. Fold in blueberries.
14. Spread 1/4 cup filling on flat side of half of cakes.
15. Top each with plain cake, flat side down, pressing lightly.
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