This recipe doesn't include any eggs, so they are allergy friendly.
Makes 30 mini gingerbread pie crusts
Ingredients
Cookies:
1/2 cup unsalted butter
1/2 cup white sugar
1/4 cup dark molasses
1/4 cup pure maple syrup
1/4 cup water
2 1/2 cups all purpose flour, plus more for rolling dough
3/4 tsp salt
1/2 tsp baking soda
3/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp all spice
For the cheesecake mixture:
1.5 cups mascarpone (or smooth ricotta cheese)
6 tbsp icing sugar
1.5 tsp pure vanilla extract
Directions
In a large bowl, cream butter and sugar. Blend in molasses and maple syrup.
In a second bowl, combine flour, salt, baking soda and spices. Add dry ingredients and water to creamed mixture. Knead well until blended and form into a smooth ball. Cover and chill for at least 2 to 3 hours.
Preheat oven to 3In a large bowl, cream butter and sugar. Blend in molasses and maple syrup.
In a second bowl, combine flour, salt, baking soda and spices. Add dry ingredients and water to creamed mixture. Knead well until blended and form into a smooth ball. Cover and chill for at least 2 to 3 hours.
Preheat oven to 350°F. Lightly flour work surface, rolling pin and hands. Roll dough 1/4 inch thick and cut with5°F (see note above). Lightly flour work surface, rolling pin and hands. Roll dough 1/4 inch thick and cut with a circular cookie cutter or turn a large mug upside down.
Press circles into muffin pan and bake for 8 minutes. Use a spoon to scoop out cookies and place on a cooling rack to cool fully before adding cheesecake mixture.
In a large bowl, combine mascarpone, sugar and vanilla. Mix well with a hand mixer. Transfer to a piping bag. Pipe cheesecake mixture into each cookie and top with candies or cinnamon and nutmeg.
