Apple Spice Whoopie Pie
This is the second whoopie pie of four that I am doing. This is an apple spice cookie with a browned butter apple spice filling. IT TASTES LIKE FALL!!!! Give it a try. Short on time??? Make the cookies one day, refrigerate and make the filling on another. It’s that easy.
Recipe is from the Fall issue of SIFT from King Arthur Flour. The recipe made 12 medium pies.
Cookies
1/2 cup butter
2 tablespoons vegetable oil
3/4 cup sugar
3 cups flour
1/2 teaspoon salt
2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 cup buttermilk
2 eggs
1 tablespoon boiled cider
1 cup unsweetened applesauce
Filling
1/2 cup butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
4 cups confectioners sugar
1/4 cup vegetable shortening
2 tablespoons boiled cider
2 to 3 tablespoons milk or cream
Preheat oven to 375. Line two baking sheets with parchment.
For the cakes. Cream together butter, oil and sugar till well blended.
In a separate bowl whisk together flour, salt, baking powder, baking soda, and spices.
In a large measuring cup, combine buttermilk, eggs, boiled cider and applesauce.
Alternate adding dry and wet ingredients starting with the dry and ending with the dry. Beat at medium speed for 30 seconds. Scrape bowl and beat 15 seconds more.
Scoop batter onto baking sheets using a large cookie scoop (I used a 3 tablespoon one). Leave @ 2” between cookies. Bake for 12 to 14 minutes, till tops are set and the edges just begin to brown.
Remove from oven and cool on pan.
Filling: place butter in medium saucepan and heat till it is browned. Pour into mixing bowl and allow to cool. Add in cinnamon and salt. Mix in half of the sugar and vegetable shortening with the cider. Beat well. Add in rest of sugar and beat till fluffy. If filling is stiff add in cream till smooth consistency. Spread 2 tablespoons on bottom of cookie and top with another cookie. Take a taste and shout ‘WHOOPIE!!!!”
Happy Fall to all!!
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