Maple Whoopie Pies
20 minutes
30-40 minutes
Makes 24 Cookies
Another delicious crowd-pleaser adapted from a Taste of Home recipe by Amy Zarichnak, renowned culinary specialist, using our small-batch flavored butter and featured on Flavors of the Foothills, Cooking with Mountain View. Maple syrup production is big in the Black River Valley region of upstate New York and we think this new spin on the classic whoopie pie will be even bigger with your friends and family!
Ingredients
Cookies:
- 1/3 cup Black River Valley Natural Maple Brown Sugar Butter, softened
- 1/3 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp maple flavoring
- 2-1/4 cups all-purpose flower
- 1-1/4 tsps baking powder
- 1 tsp salt
- 1/2 cup heavy whipping cream
- 1/2 cup maple syrup
Filling:
- 1/2 cup Black River Valley Natural Maple Brown Sugar Butter, softened
- 1/2 cup shortening
- 1 tsp maple flavoring
- 4 cups confectioners' sugar
- 1/4 cup heavy whipping cream
- 2 tablespoons maple syrup
How to Make
Step 1
Preheat
oven to 375°. In a medium bowl, whisk
flour, baking powder and salt. In the
bowl to a stand mixer, cream Black River Valley Natural Maple Brown
Sugar Butter and sugar until light and fluffy by mixing on low until
well combined then turning mixer onto medium speed. Beat in egg, vanilla and flavoring at
medium-low speed. Add flour mixture to creamed ingredients alternately with
cream and syrup, beating well after each addition.
Step 2
Drop
dough by rounded tablespoons about two inches apart onto greased baking sheets. Bake 8-10 minutes or until edges are
light brown and tops spring back when lightly touched. Remove from pans to wire
racks to cool completely.
Step 3
Make
filling: In a large bowl, beat Black River Valley Natural Maple Brown Sugar Butter,
shortening and flavoring until creamy. Beat in confectioners’ sugar alternately
with cream and syrup until smooth. Spread filling on bottoms of half of the
cookies; cover with remaining cookies.