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Red Velvet Whoopie Pies with Peppermint Filling

December 30, 2009
  1. 1/2 cup butter
  2. 1 cup packed brown sugar
  3. 2 tbsp. unsweetened cocoa powder
  4. 1/2 tsp. baking soda
  5. 1/4 tsp. salt
  6. 1 egg
  7. 1 tsp. vanilla
  8. 2 c. all-purpose flour
  9. 1/2 c. buttermilk
  10. 1 1-ounce bottle red food coloring (2 tbsp).
  11. Peppermint and cream cheese filling (below)

Preheat oven to 375. Line cookie sheets with parchment paper; set aside. In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, baking soda, and salt. Beat until combined. Alternately add flour and buttermilk, beating on  low speed after each addition just until combined. Stir in red food coloring.

Spoon dough from a rounded measuring teaspoon 2 inches apart on prepared cookie sheet. Bake in the preheated oven for 7 to 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.

Spread peppermint and cream cheese filling on flat sides of half of the cookies. Top with remainig cookies, flat sides down, pressing lightly together.

If desired, before serving, sprinkle each cookie with finely chopped peppermint candies. Makes about 40 cookies.

Peppermint and Cream Cheese Filling:

  1. 2 3-ounce package cream cheese, softened
  2. 3 tbsp. butter, softened
  3. 1/2 tsp. peppermint extract
  4. 3 cups powdered sugar
  5. Milk, as needed for spreading consistency

In a large bowl combine two 3-ounce packages cream cheese, softened; and 1/2 tsp. peppermint extract. Beat with an electric mixer on medium-low to medium speed until light and fluffy. Gradually beat in 3 cups powdered sugar. Add milk, 1 tsp. at a time, to make a filling of spreading consistency.

Recipe from Better Homes & Gardens Christmas Cookie, December 2009

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