Categories: Dessert
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1 1/4 cups plus 1 tbsp. all-purpose flour, divided
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup buttermilk
- 1 cup fresh or frozen blueberries
- 2 tsp grated lemon zest
- Filling:
- 1/4 cup butter, softened
- 1/4 cup cream cheese, softened
- 1 tbsp. honey
- 1 tsp grated lemon zest
- 1/2 tsp vanilla extract
- 1 1/2 cups confectioners' sugar
Directions
-
Preheat the oven to 350. Line baking sheets with silicone baking mats or parchment.
-
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk 1 1/4 cups flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. In another bowl, toss blueberries and lemon zest with remaining flour; gently fold into the dough.
-
Drop dough by tbsp.-fuls 2 inches apart onto prepared baking sheets. Bake until edges just begin to brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
-
For filling, in a large bowl, beat the butter and cream cheese until blended. Beat in honey, lemon zest and vanilla. Gradually beat in the confectioners’ sugar until smooth. Spread on bottoms of half of the cookies; cover with remaining cookies. Refrigerate whoopee pies in an airtight container.