Saturday, December 17, 2011
We fell in love with whoopie pies a few years ago after a stop at an Amish bakery in Lancaster County, Pennsylvania. Since then I've tried to make them myself a few times, but somehow they're never quite the same as they are from the Amish bakery. When I found this recipe in a Christmas magazine, I got really excited to try this festive version of the delectable treat! They turned out looking cool and tasting awesome, but next time I'll probably make them half-sized, so they're not such big mouthfuls. And since I absolutely loved the filling, I plan on making a 1-1/2 batch of the filling next time! Enjoy!
Posted by Lara.
2-1/2 cups all-purpose flour
1-1/4 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. nutmeg
1/8 tsp. ground cloves
pinch ground black pepper
3/4 cup buttermilk
1 tsp. vanilla extract
1/2 cup unsalted butter, at room temperature
3/4 cup packed brown sugar
1 large egg
3 Tbs. molasses
FILLING: (we really liked the filling, so I recommend one-and-a-halfing it or doubling it)
6 Tbs. butter, room temperature
1/2 cup powdered sugar
finely grated zest of 1 lemon (about 2 teaspoons)
1 jar (7.5-ounces) marshmallow cream
1 tsp. vanilla extract
pinch of salt
Directions: Preheat oven to 350 degrees.
In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and pepper.
Set aside. In a separate, small bowl, stir buttermilk and vanilla together and set aside.
In a large bowl, beat together butter and brown sugar until light, about 3 minutes.
Beat in egg and molasses. Add 1/2 flour mixture, mix.
Using small ice cream scoop or a couple of tablespoons, drop 2-tablespoonful* size mounds of batter 2-inches apart on a parchment lined baking sheet.
*NOTE: We found the cookies looked pretty and whoopie pie-like when they were this big, but they were a little too big to eat in one sitting (especially for the kids). I recommend making them into 1 tablespoon size mounds or cutting them in half before serving.
Bake until about 8 minutes on the top rack, then move the pan to the bottom rack and bake for an additional 2-3 minutes or until cookies are puffed and spring back when lightly touched.
When cookies are cooled, match each cookie up with a "twin" in size/shape, so that they'll sandwich together better.
FOR THE FILLING: In a large bowl, beat together all ingredients until smooth, about 3 minutes.
Chill 15 minutes.
Spread about 2 teaspoons filling on the flat side of half of the cookies.
Press flat sides of remaining cookies onto the filling, sandwich style!
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