Donna Crum, Hillsboro, Ohio, sends another flavor of Whoopie Pie.
Red Velvet Whoopie Pie
Cookies:
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 cup buttermilk
2 tablespoons red food coloring
Filling:
1/4 cup butter, softened
4 ounces cream cheese, softened
1 jar (7 ounces) marshmallow crème
Heat oven to 375°F. Line baking sheets with parchment paper; set aside.
For cookies, in medium bowl, combine flour, cocoa powder, baking soda and salt; set aside.
In large mixing bowl, beat butter on medium to high for 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.
Spoon batter in 1- or 2-inch-diameter rounds, about 1/2 inch high, on prepared baking sheets, allowing 1 inch between each round. Bake 7 to 9 minutes for 1-inch cookies, 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.
For filling, in medium mixing bowl, beat butter and cream cheese until smooth. Fold in marshmallow crème.
To build pies, dollop filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Yields 60 one-inch or 42 two-inch cookies.
To store, refrigerate in airtight container up to 4 days. Let stand at room temp 15 minutes before serving.
