I can cross whoopie pies off my list of To Makes. These are absolutely delectable. I recently made them for a bridal shower party and the guests loved them! Not only are they delicious but they look very appealing too.
- 1/2 cp (1 stick) butter, room temperature
- 1 cp + 3 T. light brown sugar
- 1 T grated lemon zest
- 1 tsp. pure vanilla extract
- 1 large egg
- 2 1/4 cps flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cp whole milk
- 3/4 cp. heavy cream
- 1 cp fresh raspberries
- 1/2 cp powdered sugar
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- In a large bowl, using an electric mixer, beat butter, 1 cp brown sugar, and lemon zest until light and creamy.
- Add vanilla and egg and beat to combine, scraping down the bowl as needed.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- With mixer on low, beat in flour mixture in 3 additions alternating with the milk and ending with the flour mixture. Beat well to combine.
- Drop batter in 2 Tablespoon mounds about 2 inches apart onto 2 parchment lined baking sheets. (Batter will be pretty liquidy, scoop with cookie scoop)
- Bake 17-19 minutes until puffed and pale golden around edges. Rotate sheets halfway through.
- Allow cookies to fully cool on sheets on wire racks.
- In a large bowl, whip cream and 3 T brown sugar to soft peaks.
- In a small bowl, mash raspberries with fork.
- Fold raspberries into whipped cream.
- Divide raspberry cream among bottoms of cakes and then sandwich the top.
- Dust with powdered sugare on top.
- Keep whoopie pies in fridge. Eat right away or within 3 days before they get mushy.
Adapted from: Martha Stewart