Thursday, February 18, 2010

Lemon Whoopie Pies

The cold weather and snow still everywhere in sight makes me want to bake some lemon and lime flavors, with a little coconut thrown in! Maybe I can't be surrounded by warm ocean breezes and gently swaying palm trees but I can sure make some flavors of the tropics! And you know I have plenty of lemons hanging around.
I actually made 3 different recipes using coconut, lime and lemon.
The first was a toasted coconut shortbread cookie, using my basic shortbread cookie recipe, I just added some toasted coconut and a little coconut extract. It turned out great and I'll post the photos and recipe in a day or 2.
The second recipe, from The King Arthur Flour Cookie Companion, is Key Lime Bars in Coconut Crust. This one ..tomorrow!
Today, Lemon Whoopie Pies. I've made pumpkin, chocolate and even zucchini whoopie pies before and I was looking for some different flavors for the cookie when I came upon this recipe. And still having my seemingly endless supply of lemons ( I think they're multiplying in the fridge!), I chose these light, delicate, lemony, ethereal ( don't you love that word!)whoopie pies and found another recipe for the lemon filling.
So, if you live in a cold climate..or not, these lemon whoopie pies will definitely brighten your day!

Begin by sifting the dry ingredients into a medium bowl.

In a large bowl, beat the butter, sugar and lemon zest til smooth.
Add the egg, lemon juice and vanilla.
Add the flour and buttermilk alternately.
I wanted my cookies on the smaller side so I used a small cookie scoop.

If you want larger cookies, just use heaping tablespoonfuls.
Place them 3" apart on the baking sheet.

They don't get high and fat like the chocolate whoopie pies. These are delicate and airy.
Let them cool completely before putting the filling on top to make a sandwich.

Lemon Whoopie Pies ( adapted from recipe from joythebaker, who got it from the Big Fat Cookie Book) Makes 8 giant cookies or about 15 smaller cookies.
Preheat oven to 350. Line 2 baking sheets with parchment paper.

1 1/2 cups AP flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
6 tbsp. unsalted butter, room temp.
1 cup sugar
1 tsp. finely grated lemon zest
1 large egg
1 tbsp. fresh lemon juice
1 tsp. vanilla
1/2 cup buttermilk
1/2 cup butter, softened
1/4 cup lemon juice
2 - 3 cups confectioners sugar
zest of one lemon
1. Sift flour, baking powder, baking soda and salt in medium bowl and set aside.
2. In a large bowl, using an electric mixer, beat on medium speed the butter, sugar and lemon zest til smooth, about 3 minutes. Scrape sides of bowl occasionally with spatula.
3. Add egg, lemon juice and vanilla, mixing til blended, about 1 minute.( Batter may look curdled).
4. On low speed, add half the flour mixture , mixing just to incorporate it. Mix in the buttermilk. Mix in remaining flour mixture just til it is incorporated and the batter looks smooth again.
5. Drop heaping tablespoonfuls onto prepared sheets placing 3" apart. For smaller cookies, use heaping teaspoonfuls or a small cookie scoop.
6. Bake one sheet at a time, about 12 minutes, checking after 10 minutes. The cookies will be slightly browned along the edges but not on top.
7. Remove from oven and let them cool on the baking sheet 10 minutes, then using a wide, thin spatula, transfer them to a wire rack to cool completely.
1. Place the softened butter in a medium bowl and beat til smooth.
2. Add the confectioners sugar, starting with 2 cups, and beat til smooth.
3. Add the lemon juice and zest, adding more confectioners sugar or juice as you stir to get the correct consistency for a nice, smooth but not too thin filling.
Spread filling onto one cookie and top with another.
Wrap each one in plastic wrap and refridgerate. Keep them in fridge or in a cool place. Will keep up to 4 days in fridge.( Ha! Like thy'll last that long!)

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