Sandwich raspberry cookies with a creamy lemon filling to make these homemade whoopie pies.
Carson Downing
Raspberries and lemon pair sweetly in this nostalgic treat.
Sprinkles are optional but highly recommended.
Credit:Carson Downing
Make a platter of thesewhoopie piesfor your next Easter gathering, potluck, or party.
Store them unfilled in an airtight container before assembling.
This whoopie pie recipe can be made up to one week ahead and stored in the fridge.
Line two cookie sheets with parchment paper.
In a large bowl beat the butter and shortening with a mixer on medium speed for 30 seconds.
Add the granulated sugar, raspberries, baking soda, 1/4 tsp.
salt, and food coloring (if using).
Beat the mixture until combined.
Beat in the egg and vanilla until combined.
Alternately add the flour and buttermilk, beating after each addition, just until the mixture is combined.
cookie scoop, drop 16 mounds of dough 2 inches apart on the prepared cookie sheets.
Bake until the edges are firm and the bottoms start to brown, 10 to 12 minutes.
Remove; let them cool on wire racks for 30 minutes.
To make the Lemon Filling: In a medium bowl combine 1/2 of an 8-oz.
cream cheese, softened; 2 Tbsp.
softened butter; 3 1/4 cups powdered sugar; 1 tsp.
lemon zest; 1 Tbsp.
fresh lemon juice; and a pinch of salt.
Beat with a mixer on medium speed until smooth.
If you like, transfer the filling to a piping bag fitted with an open star tip.
Pipe or spread 2 Tbsp.
of the Lemon Filling on the bottoms of half of the cookies.
Add the sprinkles (if using).
Press the bottoms of the remaining cookies on top of filling and serve.
For longer storage, layer the unfilled cookies in an airtight container between sheets of waxed paper.
Freeze up to 3 months.
Thaw and fill them before serving.
2,000 calories a day is used for general nutrition advice.
