I have been wanting to make whoopie pies ever since I first discovered them via the Food Network. So this weekend I pulled out a recipe for Lemon Whoopie Pies and dove right in. The recipe was amazingly easy but the assembly of the pies was another story. Very messy, yummy lemon frosting oozing out of the pies and all over my counter. I think next time after frosting the bottom cookies I will chill it a bit first before placing the other cookie on top. This batch my not look the prettiest but they sure do taste good.
Lemon Whoopie Pies
Servings: 8-10 cookie sandwiches
Ingredients:
For the cookies:
1 and a 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup sugar
1 teaspoon finely grated lemon zest
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup buttermilk, any fat content
For the lemon cream cheese filling:
6 tablespoons unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 and 3/4 cups powdered sugar
Instructions:
For the cookies:
1. Position a rack in the middle of the oven. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and butter the paper.
2. For the cookies: Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.
4. Add the egg, lemon juice, and vanilla, mixing until blended, about 1 minute.
5. On low speed, add half the flour mixture, mixing just to incorporate it.
6. Mix in the buttermilk.
7. Mix in the remaining flour mixture just until it is incorporated and the batter looks smooth.
8. Drop heaping tablespoons (about 3 level tablespoons each) of dough onto the prepared baking sheets, spacing them 3 inches apart.
9. Bake the cookies one sheet at a time until a toothpick inserted in the center comes out clean and the tops feel firm, about 10 minutes or so. (With the exception of a thin line at the edges, the tops of the cookies should not brown.)
10. Cool the cookies on the baking sheets for 10 minutes, then use a wide spatula to transfer them to a wire rack to cool completely.
For the filling:
1.In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, vanilla, lemon zest, and lemon juice until thoroughly blended and smooth, about 1 minute.
2. Add the powdered sugar and mix until smooth, about 1 minute.
3. Turn half of the cookies bottom side up. Leaving a 1/4-inch plain edge, use a thin metal spatula each one with about 1/4 cup of the filling.
4. Gently press the flat bottoms of the remaining cookies onto the filling.
5. Wrap each cookie in plastic wrap and refrigerate for at least 1 hour. Serve cold.
The wrapped cookies can be stored for up to 4 days.
