Gingerbread Shortbread Cake

Directions

1. Preheat oven to 325° Fahrenheit. 
2. In a large bowl, beat butter, sugar, salt and spices until blended. Gradually beat in flour. Stir in vanilla extract and molasses. Then, transfer the dough onto an un-floured board and knead until nice and smooth. Divide into two equal pieces. 
3. Spray your favorite Brown Bag Designs Shortbread Pan lightly with non-stick vegetable oil spray. 
4. Firmly press one part of the dough into the Shortbread Pan. Then, prick the entire surface with a fork.
5. Place pan in the oven and bake for 25-30 minutes or until lightly browned.
6. Allow the shortbread to cool for 10 minutes. Loosen the edges of shortbread with a knife and flip the pan onto a wooden cutting board. If the shortbread is stuck, tap one edge of the pan until it comes out. Let it cool completely. 
7. Repeat the baking process with the remaining second piece of dough. (Alternatively, if you have two shortbread pans you can bake both layers of cake at the same time). 
8. Beat the cream cheese and sugar together until smooth then add the vanilla extract, nutmeg and cinnamon. Mix until smooth. 
9. Transfer the frosting onto the first layer of shortbread, smooth out with the spoon and add another layer of shortbread on top. 
10. Dust the top of your shortbread cake with powdered sugar for a snowy effect. 
11. Enjoy!