Blueberry-Lemon Whoopie Pies (Food Network Kitchens) |
|
 |
Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
Ingredients:
1 1/2 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon fine salt |
1/4 teaspoon baking soda |
5 tablespoons unsalted butter, softened |
2/3 cup granulated sugar |
1 teaspoon vanilla extract |
1 large egg |
1/3 cup milk |
3/4 cup blueberries |
cooking spray |
4 ounces cream cheese, at room temperature |
3 tablespoons unsalted butter, softened |
1 teaspoon finely grated lemon zest |
1 tablespoon fresh lemon juice |
1/2 teaspoon vanilla extract |
pinch of salt |
1 1/2 cups confectioners' sugar |
Directions:
1. Position racks in the center and lower third of the oven and preheat to 375 degrees F. Make the cookies: Whisk the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter, sugar and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Beat in the egg until combined, scraping down the bowl. Reduce the mixer speed to low and beat in the flour mixture and milk in 3 alternating batches. Fold in the blueberries with a rubber spatula.
2. Line 2 baking sheets with parchment paper; coat with cooking spray. Arrange mounds of batter, about 2 tablespoons each, 2 inches apart; smooth the tops with a damp finger. Chill until firm, 30 minutes.
3. Bake the cookies until lightly golden, rotating the pans halfway through, 10 to 12 minutes. Let cool on the pans for 5 minutes, then transfer to a rack to cool completely.
4. Make the filling: Beat the cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer on medium speed until smooth. Beat in the confectioners' sugar on low speed until combined.
5. Assemble the whoopie pies: Spread 2 tablespoons of filling on the flat side of 6 cookies and sandwich with the remaining cookies. Serve immediately or refrigerate, covered, overnight.
6. Photograph by Con Poulos
|
|