Whoopie Pies, NY style

There are a few recipes in my cookbook, that are more than reliable, they are down right delectable.  In the coming weeks I wanted to share a few of these recipes that are always sure to please at any party.  We will name this series of recipe posts...

HMMMMMMMMM...

Maybe we should take a vote?

First up on my list to divulge is a recipe for whoopie pies.  This recipe is courtesy of Magnolia Bakery originally founded in New York City.  A relative of mine first turned me onto these cream pies and life has never been the same since.  

I got this recipe from my relative and was unsure of the source, but luckily I found it posted online HERE

by NYDaiyNews.com announcing this vanilla whoopie pie, "the cookie of the week"!  So PRINT this recipe out and stick it in your cookbook.  I promise you will be glad you did.

Cookie

10 Tbs. unsalted butter, room temp.

3/4 c sugar

3/4 c light brown sugar

2 tsp. vanilla extract

2 eggs

2-1/4 c all purpose flour

1 tsp. baking soda

Maple Cream Cheese Frosting

1/4 tsp. salt

1 (8oz) package of cream cheese, room temp.

1 stick unsalted butter, room temp.

1/3 c maple syrup

1 tsp. vanilla extract

4 c confectioners' sugar

Cookies: Preheat oven to 325 degrees. In a standup mixer, cream the butter and sugars until light and fluffy. Add the eggs one at a time, until completely incorporated. Add the vanilla extract, mix until combined. In a large mixing bowl, sift together the flour, baking soda and salt. Add the sifted ingredients to the mixer in three parts, on the lowest speed; take care not to overmix. With a rubber spatula, scrape the sides and the bottom of the bowl to ensure the ingredients have been mixed thoroughly. Scoop dough with an ice cream scoop the size of a golf ball. Place on an ungreased cookie sheet 1-1/2 inches apart. Bake for 10-12 minutes, until edges are golden brown. Let sit on cookie sheet for 2 minutes, then transfer to wire rack to cool. Yields about 3 dozen cookies.

I used a small ice cream scoop and doubled the recipe.  Baked for 6-8 min.  This made about 50 pies that were about 2-1/2 inch in diameter.

Icing: Cut the cream cheese into 1inch cubes. In a standup mixer with the paddle attachment, combine the cream cheese and the butter. On medium speed, beat the cream cheese and butter until smooth. In a liquid measuring cup with a pour spout, combine the maple syrup and vanilla extract. On the lowest speed, gradually add the maple syrup and vanilla extract in a thin stream. In a large bowl, sift the confectioners' sugar, to remove any lumps. Add 4 cups of sugar to the mixer and mix on the lowest speed until smooth. Stop the mixer to scrape the sides and bottom of the bowl. Add the remaining 4 cups of confectioners' sugar and mix until smooth.

A few tips for making the perfect whoopie pie:

• Using an ice cream scoop to portion out the dough onto the cookie sheet is important.  
• Before icing the pies, match up each cookie to a partner.  All the cookies should be the same size but baking can be fickle and I like to make sure my cookies all have matchies before sealing the deal.
• The Maple Cream Cheese Icing makes a huge amount of frosting.  The recipe will be enough filling for two batches of whoopie pies.

You can add some chocolate chips to the cookie recipe and then use a chocolate spread, instead of the maple cream filling.  

Mmmmmm!

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