Via masteringmomsspaghetti.wordpress.comLemon Whoopie Pies
from Joy the Baker
the Big Fat Cookie Book
makes 10-12 cookies
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons (3/4 stick) usalted butter, at room temperature
1 cup sugar
1 teaspoon finely grated lemon zest
1 large egg
1 Tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup buttermilk
Lemon Cream Cheese Filling
3 Tablespoons unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1 Tablespoons lemon juice
1 1/2 cup powdered sugar
Directions:
Preheat oven to 350 degrees. Line cookie sheets with parchment paper (I used aluminum foil) and butter.
Stir together the flour, baking powder, baking soda, and salt in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, sugar and lemon zest until smooth.
Add the egg, lemon juice, and vanilla, mixing until blended. Gradually, incorporate half of the flour mixture on low speed. Carefully mix in the buttermilk. Mix in the remaining flour mixture until smooth.
Drop heaping tablespoons (I used a 3 Tbs. scoop) of dough onto the prepared baking sheets, spacing them about 3 inches apart.
Bake the cookies one sheet at a time until tops feel firm, about 12 minutes. The tops of the cookies should not brown, but the edges can be slightly brown. Let the cookies cool for about 5 minutes before carefully removing from foil (you almost end up peeling back the foil from the bottom of the cookie). Cool the cookies completely before filling with the lemon cream cheese.
Filling:
In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, vanilla, lemon zest and lemon juice until smooth, about 1 minute. Add the powdered sugar and mix until smooth. Chill in the refrigerator for about 30 minutes.
Make sure you choose two cookies that have similar size/shape. Use a thin metal spatula to spread a thin layer of the cream cheese filling on the bottom of one of the cookies. Gently press the second cookie’s bottom on top of the cream cheese layer. Store in the refrigerator. Be sure to use wax paper or plastic wrap to separate layers.