Preheat oven to 350F. Line cookie sheet(s) with parchment paper
and set aside.
Before starting the cookies, do the first step for the filling- whisk the
flour and milk together in a small saucepan and continue to whisk
constantly while cooking it over medium heat until it forms a thick
paste, about five minutes. Set aside to cool completely.
Combine cookie ingredients in large bowl and beat on low until
combined, about 30 seconds, scraping sides of bowl to incorporate.
Increase speed to medium and beat for an additional minute. Drop
1 1/2 – 2 tablespoons of dough (preferably from a cookie scoop to
make them nicely round) onto prepared baking sheet, 2 inches
apart, and bake for about ten minutes or until lightly golden brown
on edges and set in the center. Remove onto a wire rack to cool and
repeat with remaining batter.
To make the filling, add the cooled milk and flour mixture to the
bowl of a food processor fitted with the blade attachment. Add the
vanilla and process until completely smooth and no lumps remain, a
minute or two. (You can also beat it with a mixer but if there are
any lumps, it will ruin your frosting. I couldn’t get the lumps out of
mine without using the food processor.) In a large mixing bowl, add
remaining filling ingredients and beat on medium-high for four
minutes, then add in the flour mixture and beat together until nice
and fluffy and no grit from the sugar remains, 3-4 minutes.
To make the pies, turn half the cookies over and spread about 2
tablespoons of filling over the flat side. Top with another cookie,
flat side down and press lightly together.
Originally Submitted
2/25/2015
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