Pumpkin-pecan Whoopie Pies |
|
 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 15 |
|
From the Rock N Roll Diners Cookbook. Recipe from the A-1 Diner inGardiner Maine. Made these a couple of years ago at Thanksgiving, and they were a big hit. Whoopie Pies were originally made from leftover cake batter for Pennsylvania Dutch Children (according to recipe) Enjoy Ingredients:
cookies |
2 1/2 c all ppurpose flour |
1 t ground cinnamon |
2 t ground ginger |
1/2 t ground mace |
1 t salt |
1 t baking powder |
1 t baking soda |
2 sticks butter, room temp |
2 c packed brown sugar |
3 large egg yolks (reserve 1 egg white) |
2 c canned pumpking |
3/4 c finely chopped pecans |
filling |
1 1/2 sticks butter, room temp |
3 c powdered sugar |
2 t vanilla |
1 egg white |
1 pinche each: ground cinnamon, ground ginger, ground mace |
Directions:
1. COOKIES
2. Preheat oven to 350
3. Grease 2 baking sheets
4. In small bowl, stir together flour,cinnamon, ginger, mance, salt, baking powder and baking soda, set aside
5. In the bolw of an elelctric mixer, cream the butter and brown sugar
6. Add egg yolks one at a time, mixing well after each addition
7. Sitr in pumpkin and pecans
8. Mix well
9. Add flour mixture, stir until just combined, do not overmix
10. Drop by heaping tablespoonfuls on to greased baking sheets, leaving 3 inches between each
11. When baking sheets are full, smack them on the table to slightly flatten cookies
12. Bake 11-12 minutes, until lightly browned
13. Let cool completely on wire rack
14. FILLING
15. Cream butter until fluffy and pale with elelctric mixer
16. Add powdered sugar and mix until incorporated
17. Mix in remaining ingredients
18. Beat until smooth
19. Spread filling on half of the cookies
20. Top with remianing cookies
21. Makes 12-15
|
|