Maple Whoopie Pies
Sara St. Peter
Maple Whoopie Pies
Al Wood
15 minutes
5-7 minutes
306
Ingredients
Cookie —
- ⅓ cup butter, softened
- ¾ cup Wood's Vermont Maple Sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon maple flavoring (optional)
- 2¼ cups all-purpose flour
- 1¼ teaspoons baking powder
- 1 teaspoon salt
- ½ cup heavy whipping cream
- ½ cup maple syrup
- ½ cup finely chopped pecans, divided (optional)
Filling—
- ½ cup butter, softened
- ½ cup shortening
- 1 teaspoon maple flavoring (optional)
- 4 cups confectioners' sugar
- ¼ cup heavy whipping cream
- 3 oz. Reduced-fat cream cheese, softened
- 2 tablespoons Wood's Vermont Maple Syrup
Directions
Cookie —
- Preheat oven to 375° F. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, vanilla, and flavoring. In another bowl, whisk flour, baking powder, and salt; add to creamed mixture alternately with cream and syrup, beating well after each addition. Stir in ¼ cup pecans.
- Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets; sprinkle with remaining ¼ cup pecans. Bake until edges are light brown and tops spring back when lightly touched, 8-10 minutes. Remove from pans to wire racks to cool completely.
Filling—
For filling, in a large bowl, beat butter, cream cheese, shortening, and flavoring until creamy. Beat in confectioners’ sugar alternately with cream and syrup until smooth. Spread filling on the bottom halves of the cookies; cover with remaining cookies. Store in airtight containers.