Ingredients
1/2 cup butter, softened4 ounces cream cheese, softened1/4 cup molasses1 teaspoon ground ginger1/2 teaspoon ground cinnamon1/2 teaspoon ground allspice1/4 teaspoon ground cloves1 cup all-purpose flour1/2 cup white baking chips1/4 cup heavy whipping cream2 tablespoons butter4 teaspoons grated orange zestCandied orange peel, optional
Preparation
Beat first 7 ingredients until light and fluffy, 3-4 minutes. Gradually beat in flour. Refrigerate, covered, until firm enough to shape, about 1 hour.
Preheat oven to 350°. Shape dough into twenty-four 1-in. balls; press evenly onto bottoms and up sides of ungreased mini-muffin cups. Bake until golden brown, 15-18 minutes. Press centers with the handle of a wooden spoon to reshape as necessary. Cool completely in pan before removing to wire rack.
In a microwave-safe bowl, heat baking chips, cream and butter until blended, stirring occasionally. Stir in orange zest; cool completely. Spoon into crusts. Refrigerate until filling is soft-set. If desired, garnish with orange peel.
