Peppermint whoopie pies are a festive twist on an old favorite. Photo courtesy America’s Dairy Farmers.
December 2010
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Butter Cookie Recipes
Page 4: Peppermint Whoopie Pies
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Peppermint Whoopie Pies
Ooey, gooey marshmallow is sandwiched between
two chewy, buttery chocolate cookies, then rolled
in crunchy, crushed peppermint in this holiday
twist on a classic treat. Gift-wrap tip: A candy dish of cookies is a
clever way to make someone’s day.
After you’ve arranged cookies
in the dish, wrap it in cellophane
and tie it with a bow for a
gift that looks as good
as it tastes. Recipe yields 3 dozen sandwich cookies.
Cookie Ingredients
- 2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) butter
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup buttermilk
Filling Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 7.5-ounce jar marshmallow fluff
- 2 teaspoons pure vanilla extract
- 1-1/4 cups powdered sugar
- 1 cup crushed peppermint candies
(about 50 peppermint discs)
Preparation
- Preheat oven to 350°F.
- In medium bowl, combine flour, cocoa powder, baking
powder, baking soda and salt; set aside.
- In large bowl, cream butter and brown sugar with electric mixer until light and
fluffy. Add egg and extracts; mix well.
- Slowly add flour mixture and buttermilk,
alternating, beginning and ending with flour mixture. Cover dough and chill at
least 30 minutes.
- Drop dough by rounded tablespoons onto parchment-lined baking sheet,
placing cookies 2 inches apart. Bake cookies 9 to 12 minutes, or until firm.
Cool cookies on pan 3 to 5 minutes or until set, then transfer to wire rack to
cool completely.
- For filling, in large bowl, cream together butter, fluff and vanilla extract until
light and fluffy. Add powdered sugar slowly; mix well.
- Spread flat side of half
the cookies with heaping tablespoon of filling; top with second cookie to create
sandwich. Roll edges in crushed peppermint candies; chill cookies to set filling.
- Store unfilled cookies and filling in airtight containers in refrigerator for up to
1 week, and filled cookies for up to 3 days. Bring cookies to room temperature
before serving.
Continue To The Next Recipe: Nutty Bonbon Pops
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Recipes courtesy WMMB. All other material
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