|
Wickedly Good Whoopie Pies Batter 1 stick (1/2 cup) butter, softened 1 cup granulated sugar 1 1/2 tsp baking soda 1/2 tsp each baking powder and salt 1 large egg 1 tsp vanilla extract 1/2 cup unsweetened cocoa powder 1 cup 1% lowfat milk 2 cups all-purpose flour Filling 3/4 stick (6 Tbsp) butter, melted 1 cup plus 2 Tbsp confectioners' sugar 1 cup plus 2 Tbsp marshmallow cream (such as Marshmallow Fluff) 1 1/2 tsp vanilla extract 1. Heat oven to 375F. Coat baking sheet(s) with nonstick spray. 2. Batter: Beat butter, sugar, baking soda, baking powder and salt in a large bowl with mixer on medium speed until fluffy. Beat in egg and vanilla, then cocoa until blended. With mixer on low speed, slowly beat in milk until blended. By hand, stir in flour. Drop level tablespoons 2 in. apart on prepared baking sheet(s). 3. Bake 8 minutes or until tops spring back when lightly pressed. Cool on baking sheet 1 minute before removing to a wire rack to cool completely. Repeat with remaining batter. 4. Filling: With a wooden spoon, vigorously mix all ingredients until blended and smooth. 5. Spread 2 tsp onto flat side of half the cookies; top each with another cookie, pressing to adhere. Yield: 30 pies. Per cookie: 142 cal, 2 g pro, 21 g car, 1 g fiber, 6 g fat (4 g sat fat), 22 mg chol, 172 mg sod Planning Tip: Refrigerate airtight with wax paper between layers up to 1 week or freeze up to 1 month. |
