Gingerbread Cookie Cups

Cookie Cups:

1. Preheat oven to 350°F.
2. In a mixing bowl, cream the shortening and sugar for 3 minutes or med-high speed.
3. Add the egg and molasses and blend in on med-low speed for 1 minute.
4. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves until well blended.
5. Add the flour mixture to the mixing bowl and stir on low speed until fully incorporated.
6. Spray a mini muffin tin(s) with Baker’s Joy® No-Stick Spray with Flour.
7. Scoop out the dough into tablespoons and roll in the turbinado sugar.
8. Press the dough into the mini muffin tin until the top of the dough is flattened.
9. Bake for 8-10 minutes.
10. As soon as the cups are removed from the oven, use the back of a measuring teaspoon to press the top of the cookie down, forming a cup.
11. Allow to cool in the pan.
12. Once cooled, fill with Orange Cream Cheese Frosting and decorate with sprinkles.

Orange Cream Cheese Filling:

1. In a mixing bowl, cream together the cream cheese and shortening until well blended.
2. Blend in the extract and salt.
3. Add the powdered sugar, one cup at a time, blending well with each addition.
4. Mix until creamy.
5. If the filling is too thick, use a teaspoon of milk at a time, to thin the filling.
6. Fill the cooled cups and top with sprinkles.
7. Store in an airtight container.