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Monday, December 6, 2010

Making Whoopie

I have a cookie exchange this week and I am behind.  With all the parties that I have had, I didn't get to bake and freeze like I normally do.  I had the MOST AMAZING treats over Thanksgiving.  My dear friend Julee made Whoppie Pies that were gingerbread with eggnog filling!  Oh wow...they were amazing! are my front runners....

Gingerbread Whoopie Pies with Lemon Creme
3 C. flour
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp.baking soda
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 C. (2 sticks) butter, softened, divided
3/4 C. firmly packed brown sugar
1/2 C. molasses
1 egg
1/4 C. granulated sugar
1 jar (7 ounces) marshmallow cream
4 ounces (1/2 package) cream cheese, softened
1 tsp. pure lemon extract
1 C. crushed peppermint candies
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat 3/4 cup of the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake in preheated 350 degrees oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.
Mix marshmallow cream, remaining 1/4 cup butter, cream cheese and extract in medium bowl until well blended. Place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies. Roll edge of cookies in crushed candy. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days

1/2 cup butter, softened
1 cup packed brown sugar
2 tablespoons unsweetened cocoa powder
1/2 tsp salt
1 egg
1 tsp vanilla
2 cups all purpose flour
1/2 cup buttermilk
2 tablespoons red food colouring (I use Spectre gel)

Peppermint and Cream Cheese Filling (recipe below)

Preheat oven to 375 F.  Line cookie sheets with parchment paper, set aside.  In a large bowl beat the butter for 30 seconds, add the brown sugar, baking powder, cocoa, and salt.  Beat until well combined.  Add the egg and vanilla, scraping the sides occasionally until combined.  Alternately add flour and buttermilk, beating on low speed after each addition just until combined.  Stir in the red food colouring.

Spoon dough from a rounded teaspoon (I used cookie ice cream scoops) onto the cookie sheets approx 2 inches apart.  Bake in the preheated oven for 7-9 minutes or until the edges are set.  Cool on cookie sheet for two minutes then remove to wire rack and let cool.

Spread Peppermint Cream cheese filling on the flat side of a cookie.  Top with remaining cookies, flat side down pressing very lightly together.

If desired sprinkle with crushed candy canes. ( I sprinkled the candy canes on half of them while they were  just out of the oven to ensure they held.

Peppermint Cream Cheese Filling
In a large bowl, combine two 3 oz packages cream cheese, softened, with 3 tablespoons of butter.  Beat on medium to high speed until light and fluffy.  Add 1 tsp of Peppermint extract.    Gradually,beat in 3 cups powdered sugar.  Add milk (I use whipping cream because I find it whips better), I tsp at a time to make a filling of spreading consistency.

To store:  Layer cookies between sheets of waxed paper in an airtight container, cover.  Store in the fridge for up to 3 days.  Let cookies stand at room temp for 15 minutes before serving.

Which ones look best to you??????

1 comment:

  1. those look great!! I like the way the first ones look!!!