Karen Harmon, Washington Township
Peppermint whoopie pies
Ingredients
For cookie
- 1 cup of sugar
- 4 ounces of unsalted butter, room temperature
- 1 teaspoon of vanilla extract
- 1 large egg
- 1 cup of milk, any variety except skim
- 2 cups of all-purpose flour
- ½ cup of cocoa powder
- 1½ teaspoons of baking soda
- ½ teaspoon of baking powder
- ½ teaspoon of salt
For filling
- 3 cups of powdered sugar
- 7 ounces of marshmallow creme
- 6 tablespoons of butter, room temperature
- 6 tablespoons of shortening
- 1½ teaspoons of vanilla extract
- Red food coloring to make pink
Directions
- Cream the sugar, butter, vanilla and egg together.
- Add the milk. It will look curdled, but it's OK.
- Add the dry ingredients until combined. It will look like a thick cake batter or icing mixture. Drop a tablespoon full on a parchment lined sheet pan, spaced about two inches apart.
- Bake at 375 degrees F for seven to nine minutes.
- Cool one minute; then, remove and cool completely on a rack.
- Put the filling in a piping bag, and place on the bottom of one cookie; then, top with another cookie.
- You can roll in crushed candy canes to coat the sides, or leave plain.
- Variations: If filling is too thick, add a bit of milk. Also, you could add peppermint extract to the filling instead of the crushed canes.
In Other News
1
This week in Dayton arts: 5 key things to know
2
Did you know you can check out a powerwasher from your local library?
3
Hops in the Hangar at Middletown airport to feature 90 beers from 30...
4
Meet Franklin Johnson, the 2025 Dayton Theatre Hall of Fame inductee
5
IV and the Strange Band brings Williams’ legacy to Cosmo Joe’s tonight
About the Author