Thursday, June 7, 2012

Lemon-Lime Whoopie Pies

Did I ever mention how much I enjoy reading Joy the Baker's blog.  I dig her writing style. She just came out with a cook book and I can't wait to snag one up....I mean I would pay for it first.  Anyway, she had posted a recipe for Lemon Whoopie Pies a while ago and I had bookmarked.  I finally got to make it but had to make a change...I didn't have enough lemon for both the cookie and filling and didn't feel like going to the store.  I did have lime so I used both.

Everyone that tasted them loved them. The cookie portion looks like golden clouds...they are puffy and so good.  And the filling a perfect compliment to the cookie...umm...pie...hmm, why do they call them Whoopie Pies?!?!  I didn't make them as big as hers so I was able to share with lots of people.

Lemon-Lime Whoppie Pies
from Joy the Baker

1 1/2 cups unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon grated lime zest
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice (you can omit this but I like a stronger lemon/lime flavor)
1 teaspoon vanilla extract
1/2 cup buttermilk (I made my own as I didn't have buttermilk on hand -- add 1/2 tablespoon white vinegar to a measuring cup then add milk so that it comes up to 1/2 cup.  Let sit for 5 minutes.)

For the filling:
6 tablespoons unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
1/2 teaspoon grated lime zest
1 tablespoon lemon juice
1 tablespoon lime juice
2 3/4 cup powdered sugar
cream cheese, butter & zests
Preheat over to 350 degrees.  Line baking sheet with parchment paper and spray with non-stick baking spray or butter the paper.

Sift together the flour, baking powder, baking soda, and salt over a bowl and set aside.

Add the butter, sugar and zests in a large bowl and, using an electric mixer, mix together on medium speed for about 3 minutes or until smooth.  Make sure to scrape the sides of bowl as needed during mixing.  To the mixture add eggs, lemon and lime juices, and vanilla extract.  Mix until blended for about a minute.  On low speed add half of the flour mixture, mixing until just blended.  Add the buttermilk and mix until just incorporated.  Then add the remaining flour mixture and blend until the batter looks smooth again.

Drop a full teaspoon of dough onto prepared baking sheet.  Make sure to space them about 3 inches apart.  Bake the cookies for about 12 minutes -- until toothpick inserted in the center comes out clean and the tops feel firm.  I used 3 big baking sheets to bake all the cookies.  You have to bake them one cookie sheet at a time...I'm not sure why but that's what Joy recommends.  Cool cookies on baking sheet for 10 minutes and then move to wire rack to completely cool.

Now for the filling:
Using an electric mixer on low speed, mix the butter, cream cheese, vanilla, zests, and juices until completely blended and smooth -- about 1 minute.  Add the powdered sugar and mix until smooth.  If the filling comes out too soft, you can chill it in refrigerator for about 30 minutes.

To combine:
Get one cookie and using the bottom side, add filling and then add other cookie and press both flat bottoms together.  I didn't measure the filling.  I think you can pretty much figure out how much to add so that the filling isn't completely oozing out.  I wrapped each cooking in plastic wrap, as suggested, and refrigerated them for at least 1 hour (actually overnight for me).  I think I made like 19 cookies, but I am not sure as had visitors invade my refrigerator before I could count them.
So good!
Until next time,

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