To prepare Gingerbread Caramel Sauce (this will make more than you need for this recipe but it is so good and makes a wonderful gift)

1. Combine molasses, water, and sugar in a heavy, large pot over medium-high heat. Stir until sugar dissolves.
2. Bring to a boil and cook until you reach 250 degrees F on a candy thermometer.
3. Remove from heat and whisk in cream, butter, salt, and spices.
4. Stir until all butter is melted and combined.
5. Return to heat and allow to boil for another 2-3 minutes.
6. Remove from heat, add bourbon if using.
7. Reserve one cup for this recipe.
8. Allow the rest to cool to room temperature before transferring to jars, Store in refrigerator.

To make Caramel Filling:

Prepare Gingerbread Caramel Sauce *see notes below. Combine one cup of very hot caramel sauce with one bag of white chocolate chips in a medium sized mixing bowl. Allow to sit for 5 minutes and then stir or whisk to combine. If the filling sets before you have all the cookies made, just give it 30 seconds in the microwave to loosen back up.

To prepare Cookie Dough:

1. In a stand mixer fitted with a paddle attachment, cream butter, shortening, and sugar until creamy and fluffy, this will take about 5-7 minutes on medium-high speed.
2. Next, add molasses, vanilla, and eggs and mix well, scraping down sides and bottom as needed. It will look a little lumpy and "broken" at this stage. Don't fear.
3. Add one cup of flour, baking soda, all of the spices, and salt. Mix to combine thoroughly - again scraping sides and bottom to make sure nothing is hiding from the beater. Finally, add remaining flour and mix until combined.
4. Give the bowl a good scrape to make sure everything is combined. I even use my hands sometimes to really squish it all together. At this point you can proceed with cookie making, or stash this in the fridge covered tightly for 24-48 hours.

To make Thumbprint Cookies:

Scoop tablespoon-sized balls of dough (I use a cookie scoop) onto a parchment lined baking sheet about 1.5 inches apart. If desired, roll in granulated sugar or sprinkles. Bake for 8 minutes at 350 degrees F. Remove from oven and using a small, round 1/2 teaspoon, make an indentation in each cookie while still hot. Leave to cool and proceed with the rest of your dough in the same manner.

Fill each indentation with a small amount, about 1/2 teaspoon, of gingerbread caramel mixture. Allow to set at room temperature until filling is firm. This will take about 2 hours. If desired, while filling is still warm sprinkle tops with your favorite Christmas sprinkles.

To make Regular Cookies:

Scoop 2-tablespoons of dough (I use a cookie scoop) onto a parchment lined baking sheet leaving 1.5 inches between. If desired roll dough balls in granulated sugar or sprinkles. Bake for 9-10 minutes at 350 degrees F.