1. heat oven to 350F, line 2 large cookie sheets with parchment paper or silicone mats (or grease with cooking spray) 2. In medium bowl, beat 2 tbsp of butter and the granulated sugar with electric mixer until light and fluffy. Add remaining cookie ingredients and beat until well combined. Drop by tablespoonfuls of dough onto cookie sheet, leaving 2 inches in between them. I ended up with 14 cookies (7 pies) but if you make them with a tablespoon sized measure you should get 28 cookies (14 pies) 3. Bake for 8-10 minutes or until tops spring back when lightly touched. Cool completely. 4. Combine the cream cheese with the 1/4 cup of butter and beat together, add the remaining filling ingredients and beat well until smooth and creamy. 5. For each whoopie pie, spread 1 generous dollop of filling on the bottom of 1 cookie and place a second cookie, bottom side down, on filling. Store in refrigerator.
Added: 1463 days ago by
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In a *large* bowl, use a fork to mash 1 cup butter and (2) 8-oz. blocks of cream cheese together. Then, use an electric mixer to beat thoroughly. Stir in 2 tablespoons of vanilla extract. Add 2 pounds of confectioner's sugar, a little at a time. Stir in each addition, and then beat it with a mixer. Continue until all of the 2 pounds of confectioner's sugar is incorporated into the frosting mixture. Beat the entire mixture, until it is very smooth. Cover with plastic wrap, and refrigerate for a couple of hours before spreading it on a cooled cake or on cupcakes. This is one of the most delicious and versatile frostings that you can find! I hope you enjoy i
Added: 1465 days ago by
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