Homemade Funfetti Sandwich Cookies

I have to say, I am glad summer is almost over. It has been so crazy hot here in Chicago, it was really hard to do anything outdoors.  With the end of summer, of course, comes the kids going back to school.  My daughter Sammie was excited to start kindergarten (okay, excited to ride the bus) and my son Jack, just started 2nd grade.  Jack is not a big fan of hot lunch, probably because he is so darn picky.  Since he won’t eat most of what I make, he sure isn’t going to eat cafeteria food.  So, Jack brings the same plain old turkey sandwich (no cheese, can this really be my son?) everyday, a bag of chips and a dessert. When I saw these cookies on Pink Parsley, I knew it would be a fun dessert that he would love and maybe for a second, know that I was thinking of him as he ate it.

The dough is like the usual sugar cookie recipe, but the addition of cake flour makes these cookies a bit softer.  The dough is pretty sticky, so you’ll have to allow at least one half hour of refrigeration before scooping and baking the cookies.  Once the cookies cool, you make a delicious butter cream that you can either spread on with a knife or pipe on.  Personally, I find piping to be much easier and it’s prettier too. When Jack got home from school, he couldn’t wait until tomorrow. He just had to try a cookie now. I think I counted a dozen Mmmms before I stopped counting.  And, I can’t forget my Sammie. She loved them too, especially the pink frosting.  Since she is in kindergarten, we get to have lunch together everyday, usually Rice-A-Roni at her request.  Well, besides her company, at least now I have dessert to look forward to.

Homemade Funfetti Sandwich Cookies

Yield: I got 48 cookies, 24 sandwiches

The cookie:

2 sticks (1 cup) butter, softened to room temperature

1 1/4 cup sugar

2 tsp vanilla extract

2 Tbsp melted butter

1 egg + 1 egg yolk

2 cups cake flour

2/3 cup all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

1/2 cup colored sprinkles

In the bowl of a stand mixer, fitted with the paddle, cream the butter and the sugar on medium until light and fluffy, about 3-5 minutes.  Add the vanilla, melted butter, whole egg and yolk. Mix until combined, scraping the sides of the bowl with a spatula as necessary.

Combine the cake flour, all-purpose flour, baking soda, and salt in a medium bowl.  Slowly add the flour mixture to the butter mixture, mixing on low until just combined.  Fold in the sprinkles with a spatula.

Cover the bowl and refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 375F.  Using a small cookie scoop, drop the dough onto parchment-lined cookie sheets, spacing them 2 inches apart to allow for spreading. Bake 10-12 minutes (rotating the pans halfway through) until they are just starting to brown on the bottom and are barely firm on top.  Cool the cookies 5-10 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

Source: Slightly adapted from Pink Parsley, originally from Yammy’s Noshery

The frosting:

1 1/4 sticks (10 Tbsp) unsalted butter, softened to room temperature

1 1/4 cups confectioners’ sugar, sifted   I didn’t sift and it was fine

1 tsp vanilla extract

1 Tbsp heavy cream

1/3 cup colored sprinkles  I omitted and chose to color the frosting pink instead

Food coloring  optional   I used Americolor Deep Pink

In the bowl of a stand mixer fitted with the paddle, beat the butter until creamy, about 2 minutes.  Add the sugar and beat on low until just combined and then increase the speed to medium for about 2 minutes.  Add the vanilla and heavy cream.  Beat on medium-high until light and fluffy, about 3-5 minutes.  Stir in the sprinkles if using and/or the food coloring.

To assemble the cookies, match pairs based on size and shape before frosting.  Pipe or spread icing onto one half, then gently but firmly close the cookie.  Press lightly to spread the icing to the edges so it lo0ks pretty.  Store in an airtight container.

Source: Pink Parsley, originally from Cooks Illustrated.  Frosting color and piping with a star tip inspired by Gingerbread Bagel
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Chocolate Chip Cookie Dough Sandwich Cookies

A few days ago, my sister-in-law was wonderful enough to take all three of my children so my husband and I could spend a day in the city kid-free!  I ♥ her.  We went to Bleeding Heart Bakery for a late breakfast and after looking at cases upon cases of delicious looking cupcakes, cookies and other sweets, I chose a broccoli quiche.  My husband couldn’t believe it.  But, with all the desserts that I bake, I really wanted something savory and it was delicious.   My husband chose a giant whoopie pie, but was disappointed that it wasn’t nearly as good as mine.   I tasted a bite and couldn’t help but agree.  😀 After breakfast, we had time before the movie, so we decided to browse some at Barnes and Noble.  Of course, I made a beeline straight for the cookbook section.  It is there that I came across the book The Cookie Dough Lover’s Cookbook, flipped through a few pages and decided that I needed it.  But, it is so hard for me to buy books at the bookstore, when I know I am able to get them so much cheaper on Amazon.  So, somehow I restrained myself and noted the title so I could order it that night.

When the book arrived, I was flipping through it and  I knew that I had to make the chocolate chip cookie dough filled sandwich cookies immediately.  I mean, are you kidding me?  My favorite cookie, sandwiched together with cookie dough filling, which I may like even more than the cookie itself?  Now, that is genius!  The cookie batter comes together easily, just like any other chocolate chip cookie dough.  The cookies bake up flat, and a bit crispy on the edges and chewy in the middle.  The cookie dough frosting tastes so much like cookie dough, I had a hard time not eating it all right out of the bowl.  Okay, I admit it.  I ate some.  But, I still had enough to fill the cookies…well, most of them anyways.   Filled or not, these cookies are simply delicious.  As if there was any doubt.

Chocolate Chip Cookie Dough Sandwich Cookies

Yield: 20 to 24 sandwich cookies

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

2/3 cup granulated sugar

2/3 cup light brown sugar, packed

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups mini semisweet chocolate chips

For Cookie Dough Filling:

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup light brown sugar, packed

1/4 cup all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/4 cup heavy cream

1 teaspoon vanilla extract

1/2 cup mini semisweet chocolate chips

In a large mixing bowl, beat together butter and sugars until no lumps remain, 1-2 minutes. Beat in eggs and vanilla extract, scraping the sides of the bowl to make sure all of the ingredients are incorporated. Add flour, baking soda, salt, and mix until smooth. Stir in chocolate chips. Cover and refrigerate dough for at least 1 hour or overnight.

Preheat oven to 350 F. Roll chilled dough into smooth, tablespoon-size balls, about 1 inch in diameter. Flatten balls slightly into 3/4-inch disks.  Arrange about 2 inches apart on parchment lined baking sheets. These flatten and spread quite a bit.  I suggest baking 9 cookies/sheet for your first batch so you can gauge size and spacing.  Bake for 9-11 minutes, or until cookie edges are lightly golden. Let cookies cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

To prepare the cookie dough filling, beat together butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Mix in flour, powdered sugar, and salt on low speed until incorporated. Slowly add heavy cream and vanilla extract and beat until fluffy, about 2 minutes. Stir in mini chocolate chips.

To assemble, sandwich 1 heaping tablespoon of filling between two cookies. Press cookies lightly until filling spreads to the edges. Repeat with remaining cookies.  Sandwiches can be stored refrigerated in an airtight container, for up to 3 days.  Let them sit at room temperature for 30 minutes before serving.

Source:  The Cookie Dough Lover’s Cookbook

Rainbow Vanilla Whoopie Pies

Ugh.  I’ve had kind of a rough week.  So, I thought that baking something fun would cheer me up a bit.  I love vanilla whoopie pies, but I was trying to think of a way to make them different.  I thought of the rainbow donuts I made a few weeks ago and wondered why not make rainbow whoopie pies?  Perfect!  So I made up the vanilla batter, divided it into 6 bowls, and colored it.  Then, I was thinking, now what?  I figured putting them into Ziploc bags and cutting off the corner would be a good start.  Then I randomly dropped lines of batter every which way in the bottom of a dish and scooped up the batter with a cookie scoop.  But the colors got too muddy.  Darn.  So, I decided to put random dots of batter into a bowl and swirl them together with a toothpick.  Again, same problem, muddy colors.  Finally, I put the dots randomly into the bowl, left them as is and scooped.  Now I got the big patches of color that I was looking for!  It was such a fun project for me to work through, trying different things until I got what I had envisioned in my head.  And honestly, rainbow colored or not, these taste fabulous!  My husband tried them and was swearing because they were so good.  “Wow!” was all Jack could say as he stuffed his cute little face.  And, now I am happy to see them happy…though eating several whoopie pies myself probably had a hand in that as well. 😀

Rainbow Vanilla Whoopie Pies

Yield: about 24 whoopie pies

Whoopie Pie:

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons unsalted butter, at room temperature

4 tablespoons vegetable shortening

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1/2 cup buttermilk

2 tablespoons milk

1 teaspoon baking soda

1 teaspoon white vinegar

1 teaspoon vanilla extract

Gel food coloring  I used Americolor (this really gives the best color)

Preheat oven to 375 F.  Line two baking sheets with parchment paper.

In a medium bowl, whisk the flour, baking powder and salt together.  Sift onto a large piece of wax paper.

In the bowl of a mixer with the paddle, beat the butter, shortening and both sugars on medium speed until light and creamy, about 3 minutes.  Add the eggs and buttermilk and beat until combined. Don’t worry if your batter looks curdled. Mine did, but then came together when I added the rest of the ingredients.

Combine the milk, baking soda, and vinegar in a small measuring cup.  With the mixer on low, add the milk mixture to the batter along with the flour mixture.  Beat just until everything is combined.  Add the vanilla and beat on medium for 2 minutes, until completely combined.  Divide the batter among 6 bowls (see helpful hints).  Add red, orange, yellow, green, blue and purple food coloring until you get your desired color.  You want the colors to be really bright, so it will take quite a few drops.  I then put each color into its own Ziploc bag and cut the corner off.  Using about a 3rd of each color, I put a bunch of dots randomly into the bottom of a shallow bowl. (You have to work in batches so you don’t muddy up the colors)

Using a small spring loaded cookie scoop (1 tbsp) , carefully drag it through the dots and drop the dough onto the prepared baking sheets, leaving about 2 inches of space between cookies.   (I got 16 cookies per sheet.)   Bake the cookies, one sheet at a time, for 10 minutes (start to check at 6 minutes) , or until they are set and just beginning to brown.  Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

While the first batch is baking, clean the rainbow batter bowl and cookie scoop.  Prepare a new bowl of colored dots, the same way, with another 3rd of the batter.  Scoop as previous and place onto the prepared cookie sheet.  Clean the bowl and cookie scoop. Prepare the final bowl of rainbow batter with the last 3rd of batter.

Marshmallow filling ( I used Martha Stewart’s recipe because I prefer butter in the filling to shortening)

1 cup (2 sticks) unsalted butter, room temperature

2 cups sifted confectioners’ sugar

1 jar (7 1/2 ounces) marshmallow Fluff

2 teaspoons pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.  I put the filling into a large Ziploc bag, and cut off the corner, so I could easily pipe the filling onto the bottom cookies.

Source:  Vanilla whoopie pies from Whoopie Pies: Dozens of Mix’ em, Match’em, Eat’em Up Recipes and the marshmallow filling from Martha Stewart

Helpful Hints:

  • My 1st batch I used a skewer to swirl the colors together, but it made them too muddy.  I found that the dots of colors swirled on their own just by dragging the cookie scoop through it.
  • Make sure you clean the cookie scoop when you make up each new bowl of rainbow batter. I did this in three batches to keep the colors clean.
  • Make sure your colors are very vibrant to make the colors pop.  It may require several drops of color, preferably Americolor.
  • It is inevitable that your last cookie in each bowl won’t be so pretty since the colors get so mixed together in the scraping of the bowl.  Pretty or not, it still tastes delicious!  The kids will eat the ugly ones 😀
  • The blue and purple show through the most, so it might be a good idea to make a little more batter for the red, orange and yellow so those colors come through better.

Tiramisu Whoopie Pies

My husband has dubbed me the Queen of Whoopie Pies.  I like it.  They are just so cute, and the cake is so soft and the filling is so creamy.  Really, whoopie pies are just delicious. But don’t take my word for it.  If you haven’t had them, you just have to try them!  But, one isn’t enough.  There are so many flavor combinations between mixing and matching cake and filling flavors.  So, please try a few! 😀

Now, my husband has been asking me to make tiramisu.   I’ll make it someday, but I just haven’t yet because it isn’t my favorite dessert.  Then I got an idea. I’ll make tiramisu whoopie pies!  I figured the combination of tiramisu flavors in a whoopie pie would please us both. So, I pulled out the book Whoopie Pies and found the perfect recipe.  Basically you marble together my favorite vanilla and chocolate whoopie pie batters to make the cake and then make a filling of mascarpone, espresso and rum.  Sounds pretty amazing right?  They were. My husband loved them.  And, hopefully they will tide him over at least for a little while before he starts asking me to make him tiramisu again!  😀

Tiramisu Whoopie Pies

Yield: 30  4 inch cakes

Marbled whoopie pie cakes:

1 recipe chocolate whoopie pie batter

1 recipe vanilla whoopie pie batter

Position a rack in the center of the oven and preheat the oven to 375.  Line 2 cookie sheets with parchment.

Pour half of the vanilla batter into a large shallow bowl.  Add half of the chocolate batter.  Draw a rubber spatula or large wooden spoon gently through the two batters, swirling them together to get marbling.  DO NOT MIX. Repeat with the remaining batter.

Using an ice cream scoop or 2 Tbsp measuring spoon, drop the swirled batter one scoop at a time onto the prepared sheet, at least 2 inches apart.  Bake one sheet at a time for about 15 minutes each, or until the cakes spring back when pressed gently.  Remove from oven and let the cakes cool on the sheets for at least 5 minutes before transferring to a rack to cool completely.

Alternative mini whoopies:  makes about 96 two inch cakes (48 mini pies)
Drop 1 Tablespoon of batter onto the prepared sheet, and repeat, keeping 2 inches apart.  Bake one sheet at a time for 8-10minutes.  Start checking at 7 minutes.  The cakes are done when they spring back when lightly pressed.  Remove from the oven and let cool on the sheets for 5 minutes before transferring them to a rack to cool completely.

Tiramisu Filling:

3 cups powdered sugar

1/2 cup mascarpone cheese, room temperature

4 Tbsp butter, room temperature

1 Tbsp espresso/strong coffee or 1/2 tsp instant espresso powder  You can adjust according to taste.  I upped the espresso powder a bit.

1/2 tsp vanilla extract

1 tsp rum or Marsala (optional)

I added a bit of heavy cream until it was of piping consistency probably about 1.5 Tbsp

Sift the sugar onto a piece of parchment or wax paper.

In the bowl of a standing mixer with the paddle attachment, beat together the mascarpone and the butter.  Add the sifted sugar and beat on low.  Increase the speed to medium and beat until fluffy, 3 minutes.  Add the espresso, vanilla and rum (if using).  Beat  until combined.  I found the filling to be really thick, so I added some heavy cream, a bit at a time until it was of piping consistency.  I put the filling into a Ziploc bag, cut off a corner, and piped it. 

Helpful hints:

  • I would double the filling recipe- no one likes skimpy filling in their whoopie pies!
  • Piping the filling with a Ziploc bag is really easiest and gives a nice smooth finish.
  • When storing, make sure to put wax paper down first and in between each layer to prevent sticking.  I forgot this step, and my pies stuck terribly! 😦
  • Let the pies sit out for about 2 hours for the filling to set and the cakes to dry.
  • The authors suggest dusting the edges with cocoa powder.

Cookies and Cream Whoopie Pies

I have kind of been on whoopie pie kick lately.  The soft cake and the creamy filling put together in a cute little sandwich…I just love them.  I recently made the Flour Bakery Homemade Oreos and it got me thinking… How about combining a whoopie pie and an Oreo?  I mean, since they are both delicious, the combination has to be doubly delicious.  Can you imagine?  I flipped through Whoopie Pies and can you believe there wasn’t a recipe for a cookies and cream whoopie pie?  So, I decided to just make the chocolate cakes from the book and my favorite filling from Martha Stewart, adding crushed Oreos to the filling.  Voila, cookies and cream whoopie pies!  Okay, so maybe this was an obvious choice and not quite the brilliant idea I thought it was.  But, after two failed recipes this morning (so frustrating!), I was so happy come up with these.  And, I can now verify that the combination of the two IS doubly delicious.  In fact, it was so yummy, I decided it needed to be displayed on a pedestal. 😀

My husband says the background of this picture reminds him of Willy Wonka’s lickable wallpaper.  Snozzberry anyone?  Winking smile

Chocolate Whoopie Pies with Cookies and Cream Marshmallow Filling

Yield: 48  2-inch cakes (24 sandwiches)

1 ⅔ cups all-purpose flour
⅔ cup unsweetened cocoa powder
1½ teaspoons baking soda
½ teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening   Use the sticks if you can, so much easier to measure!
1 cup (packed) dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup milk

Position a rack in the center of the oven and preheat to 375°. Line two baking sheets with parchment paper.

Sift together the flour, cocoa powder, baking soda and salt onto a sheet of wax paper. Set aside

In the work bowl of a stand mixer with the paddle, beat together the butter, shortening and brown sugar on low speed until just combined.  Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.

Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and the remaining half of the milk and beat until completely combined.

Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets; repeat, spacing the rounds at least 2 inches apart. A melon baller makes the perfect sized and shaped 2 inch whoopie.  I got 16 cakes/sheet. Bake one sheet at a time for about 10 minutes each or until the rounds spring back when pressed gently.  I did a toothpick check. Remove from the oven and let the cakes cool in the pan for 5 minutes before transferring them to a rack to cool completely.  Match them up by size and pipe the filling onto the bottom cookie of each pair. Sandwich them together and enjoy!

Cookies and Cream Marshmallow Filling

1 cup (2 sticks) unsalted butter, room temperature

2 cups sifted confectioners’ sugar

1 jar (7 1/2 ounces) marshmallow Fluff

2 teaspoons pure vanilla extract

Oreos- I used 12, but you can use more or less depending on your taste.  Smash them pretty good or it will be hard to pipe (jam up the bag) and you won’t get perfect frosting edges- note this on mine.  Embarrased smile  Now I know for next time…

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined. Smash up the Oreos into small pieces and fold in with a spatula.

I put the filling into a large Ziploc bag, and cut off the corner, so I could easily pipe the filling onto the bottom cookies.

Source:  Whoopie Pies for the cakes and Martha Stewart for the filling

Snickerdoodle Whoopie Pies

When I made the vanilla whoopie pies yesterday, I also made snickerdoodle whoopie pies.  I just didn’t post them because my pictures turned out terrible.  It’s not easy taking a pretty picture of something that is almost all brown 😀  Besides, these were so yummy, they deserved a post all their own.

My husband loves snickerdoodles and he asked me if I could make a snickerdoodle whoopie pie sometime.  Justin rarely makes requests, so I wanted to make these for him.  I looked in my books for a recipe, but I couldn’t find one.   I figured that a snickerdoodle is basically a sugar cookie coated in cinnamon sugar.  So, I could make a vanilla whoopie pie and just sprinkle it with cinnamon sugar for the same effect.  I had Justin taste them to make sure they were what he was looking for.  Well, he ate 8 pies in a half hour, so I guess they were! 😀

Usually I send most of what a bake with Justin to school to share with his students.  But, mid-whoopie pie he turns to me and says “These I am not sharing.”  Sorry kids. 😦

Snickerdoodle Whoopie Pies:

1 recipe vanilla whoopie pie cakes

Cinnamon sugar- I just eyeballed it, heavy on the cinnamon  (If you’re not into eyeballing it, Martha Stewart uses 1/4 cup sugar with 2 tablespoons ground cinnamon to coat her snickerdoodles)

1 recipe marshmallow filling

Follow the recipe for vanilla whoopie pies, except before baking, sprinkle the top of the batter liberally with cinnamon sugar.  Bake according to the recipe.

Source:  Vanilla whoopie pies from Whoopie Pies: Dozens of Mix’ em, Match’em, Eat’em Up Recipes and the marshmallow filling from Martha Stewart

Vanilla Whoopie Pies

Whoopie pies (or gobs) are a popular treat in the Northeast, supposedly originating with the Pennsylvania Amish.  If you ask most people here in the Midwest what a whoopie pie is, unless they are a foodie, you’ll probably get a huh?  Basically it is a small cake, in the shape of a cookie, sandwiched together with a sweet, creamy filling.  What’s so fun about whoopie pies, besides the name :D, is that there are so many different flavor combinations of cakes and fillings.  So far, I’ve made chocolate chip and chocolate cakes and marshmallow and buttercream fillings.  But, how about lemon with lemon mascarpone cream or banana with salted caramel or mocha with tiramisu filling?  So many different whoopie pies to try…. Ahhh, I guess those are for another day.  But, I’ll be sure to share. 😀  Today I made vanilla whoopie pies with the traditional marshmallow filling.  I have been making a lot of chocolate desserts lately and I thought it was about time I make something that my husband would enjoy.  I decided to roll them in some red, white, and pink nonpareils to dress them up for Valentine’s Day.  It’s right around the corner.  Are you ready?   If not, here is a super cute, delicious, little hand-held dessert that you can make for your Valentine. I can bet they’re gonna love it!  Mine did!  Red heart

Vanilla Whoopie Pies

Yield: 24 whoopie pies

Whoopie Pie:

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons unsalted butter, at room temperature

4 tablespoons vegetable shortening

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1/2 cup buttermilk

2 tablespoons milk

1 teaspoon baking soda

1 teaspoon white vinegar

1 teaspoon vanilla extract or the seeds from a vanilla bean (I added about 1/2 tsp vanilla bean paste with the extract. Can’t have too much vanilla!)

Preheat oven to 375 F.  Line two baking sheets with parchment paper.

In a medium bowl, whisk the flour, baking powder and salt together.  Sift onto a large piece of wax paper.

In the bowl of a mixer with the paddle, beat the butter, shortening and both sugars on medium speed until light and creamy, about 3 minutes.  Add the eggs and buttermilk and beat until combined. Don’t worry if your batter looks curdled. Mine did, but then came together when I added the rest of the ingredients.

Combine the milk, baking soda, and vinegar in a small measuring cup.  With the mixer on low, add the milk mixture to the batter along with the flour mixture.  Beat just until everything is combined.  Add the vanilla and beat on medium for 2 minutes, until completely combined.

Using a small cookie scoop (1 tbsp) , drop the dough onto the prepared baking sheets, leaving about 2 inches of space between cookies.   (I got 16 cookies per sheet.)   Bake the cookies, one sheet at a time, for 10 minutes (start to check at 7 minutes) , or until they are set and just beginning to brown.  Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Marshmallow filling ( I used Martha Stewart’s recipe because I prefer butter in the filling to shortening)

1 cup (2 sticks) unsalted butter, room temperature

2 cups sifted confectioners’ sugar

1 jar (7 1/2 ounces) marshmallow Fluff

2 teaspoons pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.  I put the filling into a large Ziploc bag, and cut off the corner, so I could easily pipe the filling onto the bottom cookies.

Source:  Vanilla whoopie pies from Whoopie Pies: Dozens of Mix’ em, Match’em, Eat’em Up Recipes and the marshmallow filling from Martha Stewart

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