Almond-raspberry Whoopie Pies

(from Lucianolinda’s recipe box)

Source: Woman's Day

Categories: Cookies

Ingredients

  • Cookies
  • 3 cup all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups salt
  • 2 cups sugar
  • 1 cup unsalted butter, softened
  • 3 egg yolks
  • 1 egg
  • 1 1/2 cups sour cream
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 1/4 cups slivered almonds, finely ground
  • Filling:
  • 6 Tbsp. unsalted butter, softened
  • 1 cup powdered sugar
  • 1/4 cup raspberry preserves
  • 1/8 tsp. almond extract
  • Dash salt
  • 1 1/2 cups Marshmallow Fluff

Directions

  1. Heat oven to 375 degrees. Whisk flour, baking soda and 1/2 tsp. salt in medium bowl at medium speed 3 minutes or until light and fluffy.

  2. Add egg yolks and egg one at a time, beating well after each addition. Beat in sour cream, vanilla and 1 tsp. almond extract, just until blended at low extract, just until blended. At low speed, bet in flour mixture just until combined. Beat in almonds.

  3. Drop 1 1/2 Tbsp. batter per cookie (an ice cream or cookie scoop works best) onto parchment paper-lined baking sheets, leaving about 2 1/2 inches between each cookie.

  4. Bake 8 to 10 minutes or until light golden brown on edges and tops spring back when gently pressed. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack; cool completely.

  5. Meanwhile, beat 6 Tbsp. butter in large bowel, at low speed until soft; slowly beat in powdered sugar. Beat in preserves, 1/8 tsp. almond extract and dash salt. Beat in Marshmallow Fluff. Refrigerate45 to 60 minutes or until thickened.

  6. Spoon about 2 tsp. filling onto flat side of half the cookies; sandwich with remaining cookies. (Cookies can be made 1 day ahead. Cover and store in refrigerator.)

  7. makes 30 whoopee pies

  8. Variation:

  9. Raspberry Buttercream Filling:

  10. 1/2 cup unsalted butter, softened

  11. 2 1/2 cups powdered sugar

  12. 2 Tbsp. raspberry preserves

  13. 1 tsp. vanilla extract

  14. 1/8 twp. almond extract

  15. Dash salt

  16. Beat butter in large bowl at low speed until soft; slowly beat in powdered sugar. Beat in all remaining ingredients at high speed 3 minutes or until light and fluffy.

  17. makes 1 3/4 cups

Email to a friend | Print this recipe | Back