The classic whoopie pie has not only gone mainstream; it’s gone gourmet. Without a doubt, this dessert with Pennsylvania Amish roots has stolen our hearts with its nostalgic appeal.
RED VELVET COOKIES
2 CUPS UNBLEACHED ALL-PURPOSE FLOUR
2 TABLESPOONS COCOA POWDER
1/2 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
8 TABLESPOONS BUTTER, SOFTENED
1 CUP PACKED LIGHT BROWN SUGAR
1 EGG, ROOM TEMPERATURE
1 TEASPOON VANILLA EXTRACT
1/2 CUP BUTTERMILK, ROOM TEMPERATURE
2 TABLESPOONS RED FOOD COLORING
CREAM CHEESE FILLING
1/2 CUP CREAM CHEESE, ROOM
4 TABLESPOONS BUTTER, SOFTENED
2 CUPS POWDERED SUGAR
1/2 TEASPOON VANILLA EXTRACT
Preheat oven to 375°F.
Place parchment paper on baking sheets.
Whisk together flour, cocoa powder, baking powder, and salt in medium bowl.
In a large mixing bowl, beat butter for 30 seconds on medium-high, or until smooth.
Add brown sugar to butter and continue to beat for 2 minutes, or until light and fluff y.
Reduce mixer to medium speed.
Add egg and beat until completely blended.
Beat in vanilla extract.
Mix together buttermilk and red food coloring until completely blended.
Add 1/3 of flour mixture, then 1/2 of buttermilk mixture to egg mixture, making sure to mix completely after each addition.
Add another 1/3 of fl our mixture and remaining buttermilk mixture. Make sure to scrape sides of bowl.
Add remaining flour mixture, and mix on medium-low speed until batter is completely combined.
After removing bowl from mixer, fold batter with rubber spatula to blend any remaining flour.
Spoon batter in rounds onto baking sheets. Rounds should be 1 inch in diameter and 1/2 inch high. Allow 1 inch between each round.
Bake for 8 minutes, or until tops are set. Cool completely on cookie sheets.
For filling, add cream cheese and butter to mixer bowl and beat until completely smooth.
Gradually add powdered sugar and vanilla, alternately. Beat until smooth.
To create pies, pipe cream cheese filling on bottom sides of half the cookies.
Top pies with remaining cookies, bottom side down.