Recipe : Lemony Gingerbread Whoopie Pies

These are two flavors I would not have guessed went well together, but they do.  Interesting!  One of the Whoopin’ it up friends, told me these were her husband’s favorite.

Lemony Gingerbread 
Whoopie Pies

3/4 cup butter, softened
3/4 packed brown sugar
1/2 cup molasses
1 egg
3 cups all-purpose flour
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar

3/4 cup butter, softened
3/4 cup marshmallow creme
1 1/2 cups confectioners’ sugar
3/4 tsp. lemon extract

1. In a large bowl, cream butter and brown sugar until light and fluffy.  Beat in molasses and egg.  Combine the flour, ginger, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well.  Cover and refrigerate for at least 3 hours.

2.  Shape into 1 inch balls; roll in sugar.  Place 3 inches apart on ungreased baking sheets.  Flatten to 1/2 inch thickness with a glass dipped in sugar.  Bake at 350 degrees for 8-10 minutes or until set.  Cool for 2 minutes before removing from pans to wire racks to cool completely.

3. For filling, in a small bowl, beat butter and marshmallow creme until light and fluffy.  Gradually beat in confectioners’ sugar and extract.

4.  Spread filling on bottoms of half of the cookies, about 1 Tbsp. on each; top with remaining cookies.

From Taste of Home February/March 2011
Prep: 25 minutes   Bake: 10 minutes   Yield: about 2 dozen

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