Gingerbread and Vanilla Whoopie Pies
Makes 14
- 1 egg
- 1/3 cup light brown sugar
- 1 Tbs molasses
- 3 Tbs lightly salted butter, melted
- 5 Tbs milk
- scant 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- scant 1/2 cup cream cheese
- 1 Tbs unsalted butter, softened
- 1 tsp vanilla extract
- scant 1/2 cup confectioners' sugar, plus extra for dusting
- 1 tsp boiling water
- Preheat the oven to 350°F.
- Line 2 baking sheets with parchment paper.
- Put the egg, light brown sugar, and molasses in a mixing bowl and beat together with an electric handheld whisk until thickened and foamy.
- Beat in the lightly salted butter and milk.
- Sift the flour, baking soda, ginger, and allspice into the bowl and stir with a wooden spoon to make a soft paste.
- Spoon teaspoons of the mixture onto the baking sheets, flattening them slightly so each spoonful is about 1/2 inches in diameter. Space the spoonfuls about 2 inches apart to allow for expansion.
- Bake in the preheated oven for 10 minutes, or until risen and firm to the touch, switching the baking sheets halfway through.
- Let stand on the sheets for 5 minutes, then transfer to a wire rack to cool.
- Put the cream cheese, unsalted butter, vanilla, and confectioners' sugar in a mixing bowl and beat together with an electric handheld whisk until smooth and creamy.
- Beat in the boiling water to soften.
- Sandwich the whoopie pies together in pairs with the filling.
- Let stand in a cool place to firm up for a couple of hours, then dust with confectioners' sugar.
Filling
. Mini Cakes. Page 78. Bath: Paragon Books Ltd., 2011.