This rich and yummy treat was my husband's idea when we were trying to figure out what to bring to a family get-together.  We whipped out a batch in under an hour and they were definitely a hit with everyone who tried them.  They're as simple to serve as the average cookie, but they taste like something much more fancy. 

Just take your favorite batch of gingersnaps and your favorite batch of cream cheese frosting and spread some frosting on one cookie and sandwich with another cookie.  You can put them together however you want, but I like to make sure the bottom of the cookie is the side I put next to the frosting because I think it's a bit prettier.  I used the recipe from the Better Homes and Gardens cookbook for both cookies and frosting, but I expect store bought cookies and frosting would work also.

Better Homes and Gardens Gingersnaps
48 cookies

Ingredients
2 1/4 C. all-purpose flour

1 C. brown sugar, packed

3/4 C. shortening

1/4 C. molasses

1 egg

1 tsp. baking soda

1 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/4 C. granulated sugar

Directions
In a large mixing bowl combine about half of the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves.  Beat with an electric mixer on medium to high speed till combined.  Beat or stir in remaining flour.

Shape dough into 1 inch balls.  Roll balls in the granulated sugar to coat.  Place balls 2 inches apart on an ungreased cookie sheet. 

Bake in a 375 F oven for 8-10 minutes (if you are going to frost and sandwich these the longer time helps the cookies stay together better) or till edges are set and tops are crackled. Cool cookies on cookie sheet for 1 minute.  Transfer cookies to a wire rack and let cool.