When it’s cold outside I find I want to
BAKE like a mad woman…hee, hee 🙂
I mean nothing warms a home like
Home baked goodies!
These light lemon cookies
sandwiched between a creamy
tart cream cheese filling is a
sure fire way to make your family
warm up on a chilly day.
Lemon Whoopie Pies
3/4 C. Butter
2 C. Sugar
2 tsp. Lemon Zest
2 Egg’s
2 TBSP. Lemon Juice
2 tsp. Lemon Extract
1 C. Buttermilk
3 C. Flour
1 tsp. Baking Powder
1/2 tsp.Baking Soda
1/2 tsp. Salt
Filling:
8 oz. Cream Cheese~ softened
2-3 C. Powdered Sugar
1 TBSP. Lemon Juice
Preheat oven to 350
Cream together the butter, sugar and zest
until light and fluffy about 4 minutes on high speed.
Add in eggs, lemon juice, extract and buttermilk.
Mix until smooth. Add in the remaining dry
ingredients and blend well.
Scoop dough by the tablespoon into
a greased whoopie pie pan.
Bake for 10-12 minutes.
Let cookies cool in pan for a minute before
removing to a cooling rack.
For the filling beat the cream cheese
until smooth. Add in powdered sugar and juice.
Beat until smooth. If filling is to thin add in the extra
cup of powdered sugar.
Chill the filling for 30 minutes.
Pipe filling onto one cookie then
sandwich with the other.
Keep in a sealed container.
*they also freeze very well, just make
sure you wrap tightly in plastic wrap.
HAPPY BAKING!
Lark
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This post has me wanting to buy the whoopie pie pan.
What a great pan to have! I need one for sure. Delicious recipe.
Oh how fun you have a whoopie pie pan! These look wonderful. Always love filling….=)