Red Velvet Whoopie Pie

Dating from the 1920s, creamy filling mounded between two big puffy cookies became a phenomenon. This Christmas version of the recipe has big taste yet smaller size.



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Ingredients
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    2   cups 
    all-purpose flour
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    2   tablespoons 
    unsweetened cocoa powder
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    1/2  teaspoon 
    baking soda
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    1/4  teaspoon 
    salt
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    1/2  cup 
    butter, softened
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    1   cup 
    packed brown sugar
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    1   
    egg
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    1   teaspoon 
    vanilla
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    1/2  cup 
    buttermilk
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    1  1  ounce bottle 
    red food coloring (2 Tbsp.)
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    1   recipe 
    Whoopie Pie Filling (see recipe below)
Whoopie Pie Filling
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    1/4  cup 
    softened butter
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    1/2 8  ounce package 
    softened cream cheese
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    1  7  ounce jar 
    marshmallow creme


Directions
1.
Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2.
In 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.
3.
Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.
4.
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.
5.
To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.
Whoopie Pie Filling
1.
In medium mixing bowl beat butter and cream cheese until smooth. Fold in marshmallow creme.

Storage
  • To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
Nutrition information
Per Serving: cal. (kcal) 70, Fat, total (g) 3, chol. (mg) 12, sat. fat (g) 2, carb. (g) 10, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 5, pro. (g) 1, vit. A (IU) 97.18, vit. C (mg) 0, Thiamin (mg) 0.03, Riboflavin (mg) 0.04, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 8.06, Cobalamin (Vit. B12) (g) 0, sodium (mg) 49, Potassium (mg) 17, calcium (mg) 10.1, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
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