Elegant Holiday Desserts by Jillian Greer

Author:Jillian Greer
Language: eng
Format: epub
Tags: holiday recipes, holiday cooking, christmas recipes, hanukkah recipes, christmas dinner, christmas dessert, desserts, dessert recipes, desserts for two, dessert baking, cookies, cakes, baking, pinterest cookbooks, cookbooks, cooking
Publisher: Distinct Press
Published: 2014-12-01T00:00:00+00:00

Peppermint Whoopi Pies

Ingredients...

For the cookies...

1 3/4 cups of flour

3/4 cup of cocoa powder

1 tsp. of baking powder

1/4 tsp. of baking soda

Tiny pinch of sea salt

3/4 cup of unsalted butter, room temperature

3/4 cup of sugar

1 large egg, room temperature

1 tsp. pure vanilla

1/4 cup of buttermilk

1/2 cup of lukewarm strong coffee

For the filling...

1 cup of unsalted butter, room temperature

1 tsp. pure vanilla

1 - 7 ounce jar of marshmallow crème or fluff

2 cups powdered sugar, sifted

6-8 drops of red food coloring (optional)

1/3 cup crushed candy canes

Instructions...

Preheat the oven to 375 degrees. Using parchment paper, line two baking sheets.

Sift the flour, cocoa powder, baking powder, baking soda, and salt together into a large bowl.

In another bowl, beat together the butter and sugar. Once light and fluffy, add the egg and pure vanilla and beat to combine. In a separate bowl, combine the coffee and buttermilk. Beating the butter mixture on low speed, begin to add the flour mixture and coffee mixture. Beginning with the flour mixture, then the coffee mixture, and ending with the flour mixture. Using a little ice cream scoop or spoon, drop the batter onto the prepared baking sheets, keeping the cookies 2 inches apart. Smooth the tops of the cookies using the back of a spoon or your fingers. If you use your fingers make sure to moisten them first.

Bake for 9 - 10 minutes. When finished, the tops of the cookies should spring back when lightly pressed. Transfer the cookies to a wire rack and let cool completely.

Meanwhile, in a medium bowl, beat the butter for the filling. Once smooth, add the pure vanilla and marshmallow creme. Gradually begin to beat in the sugar on low speed. Once all the ingredients are well incorporated, beat the filling on high speed for 3 - 5 minutes, or until fluffy. If the filling is too thick add a little cream. If it is too thin, add some powdered sugar. Once you achieve a smooth spreading consistency, stir in the crushed candy canes.

On the flat side of the cookie, spread about a Tbsp. of the filling and top with another cookie to create a sandwich. Repeat with the remaining cookies and filling.

Dust with powdered sugar before serving.

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