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Christmas: Red Velvet Whoopie Pies

Source of Recipe


Better Homes and Gardens



List of Ingredients



• 2 cups all-purpose flour
  
• 2 Tbsp unsweetened cocoa powder
  
• ½ tsp baking soda
  
• ¼ tsp salt
  
• ½ cup butter, softened
  
• 1 cup packed brown sugar
  
• 1 egg
  
• 1 tsp vanilla
  
• ½ cup buttermilk
  
• 1 (1-ounce) bottle red food coloring (2 Tbsp)
  
• 1 recipe Whoopie Pie Filling (recipe follows)
  






Instructions



1. Preheat oven to 375° F. Line baking sheets with parchment; set aside.
   In a medium bowl, combine flour, cocoa powder, baking soda and salt; set aside. In a large mixing bowl, beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition, just until combined. Stir in food coloring.
   
   
2. Spoon batter in 1- or 2-inch diameter rounds about ½-inch high on prepared baking sheets, allowing 1 inch between each round. Bake 7 to 9 minutes for 1-inch cookies, or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.
   
   
3. To fill:
   Dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down.
   
   Makes 60 (1-inch) or 42 (2-inch) cookies.
   
   ............
   
   WHOOPIE PIE FILLING
   
   In medium mixing bowl, beat ¼ cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.
   
   






Final Comments


For photo, copy and paste:
http://tinyurl.com/whoopiepies

TO STORE:
Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.