Whoopie Pies
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Tuesday, April 10, 2012 at 3:01 PM
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From the Kitchen Window column

   
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I've made this recipe from Martha Stewart's Everyday Food magazine many times, always to rave reviews. (At a dinner party once, someone jumped up and kissed my cheek after his first bite.) If I plan to decorate by rolling the edges in nonpareils, I make "one and a half" of the filling recipe so more of it oozes toward the edges.

Makes 12 to 15

Cookies

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup packed light-brown sugar

1 large egg

1 cup unsweetened applesauce

Nonpareils or sanding sugar, for decoration

Filling

1/2 cup (1 stick) unsalted butter, room temperature

1/2 teaspoon pure vanilla extract

1 cup confectioners' sugar

For Cookies

Preheat oven to 375 degrees.

In a medium bowl, whisk flour, cocoa, baking soda, baking powder and salt and set aside.

In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Add egg and beat until smooth.

With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not overmix).

Drop dough by heaping tablespoons, 2 inches apart, onto two ungreased baking sheets. (It's best if they are lined with Silpat mats, but not necessary.) Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack and let cool completely.

Meanwhile, make filling. In a large bowl, using an electric mixer, beat butter and vanilla until light and fluffy. Gradually add confectioners' sugar with the mixer on low, slowly increasing the speed and beating until smooth.

Spread flat side of half the cooled cookies with 1 tablespoon filling each. Sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with nonpareils or sanding sugar. Let rest 15 minutes to set. [Copyright 2012 National Public Radio]



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