Peppermint Whoopie Pies

1 3/4 cups (230 grams) all purpose four

3/4 cup (75 grams) Dutch-processed cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1/4 cup (60 ml) buttermilk

1/2 cup (120 ml) lukewarm strong coffee or !/2 cup (120 ml) lukewarm water

Marshmallow Filling:

1 cup (226 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 - 7 ounce (198 grams) jar of marshmallow creme or fuff

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

6-8 drops of red liquid food coloring

1/3 cup (80 ml) crushed candy canes

For Peppermint Whoopie Pies: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl sift together the four, cocoa powder, baking powder, baking soda, and salt.

In the bowl of your electric mixer, ftted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fuffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and coffee (or water). With the mixer on low speed, alternately add the four mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the four. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fngers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9 - 10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.

Marshmallow Filling: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Then, on high speed, beat flling until it is light and fuffy (about 3-5 minutes). Add a little cream (if flling is too thick) or confectioners sugar (if flling is too thin) to get the right spreading consistency. Stir in crushed candy canes.

To Assemble: Take one cookie and spread a heaping tablespoon of the flling on the fat side of the cookie. Top with another cookie.

The assembled cookies can be stored, covered, in the refrigerator for several days. Bring to room temperature before serving.

Makes about 15 sandwich cookies.

Sources:

Baggett, Nancy. "All-American Cookie Book". Houghton Miffin Company. New York: 2001.

Brachman, Wayne Harley. "American Desserts". Clarkson Potter/Publishers. New York: 2003.

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