Monday, October 10, 2011

Gingerbread Whoopie Pies with Lemon Buttercream Filling


I made these for a Whoopie Pie Exchange.  If you are a gingerbread fan, you should give them a try.  They are also good with peppermint frosting, or plain buttercream.   You can't miss with any of those fillings, which are listed under this recipe.

Makes about 30 whoopie pie servings.

Ingredients:
3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup sugar


Directions:


Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large mixing bowl.  Set aside.
Beat butter and brown suger in a large mixing bowl using an electric mixer on medium speed until light and fluffy.
Add molasses, egg, and vanilla, and beat well, about 1 minute.
Gradually beat in the flour mixture on low speed until well mixed.
Press dough into a thick flat disk.  
Wrap in plastic wrap and refrigerate overnight.


Preheat oven to 350 degrees.
Shape dough into 1 inch balls.
Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown.
Remove to wire racks, cool completely.


.To assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies.  Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days.


Lemon Buttercream Filling:
1 16-oz. box powdered sugar
1 stick butter, softened
juice of 1 lemon, about 1/4 cup


Place all of the ingredients in a large mixing bowl.   Using an electric mixer, beat on medium speed until light and fluffy, about 5 minutes.