Whoopie Pies With Mint Filling And Chocolate Ganache
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
41
Spice
45
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
All-Purpose Flour5 tbsps
Unsweetened Cocoa Powder1.125 tsps
Baking Powder1 tsp
Baking Soda1 cup
Sugar2 large
Egg Yolk1 tsp
Vanilla Extract1 cup
Whole Milk3 tbsps
Heavy Whipping CreamDirections:
1
Cookies: Position rack in center of oven and preheat to 375°F
2
Line 2 large rimmed baking sheets with parchment paper
3
Sift flour, cocoa powder, baking powder, and baking soda into medium bowl
4
Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes
5
Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition
6
Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart
7
Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes
8
Cool on sheets 10 minutes
9
Carefully transfer cookies to racks and cool completely
10
Repeat with remaining cookie dough
11
DO AHEAD: Cookies can be made 1 day ahead
12
Store airtight in single layer at room temperature
13
Position rack in center of oven and preheat to 375°F
14
Line 2 large rimmed baking sheets with parchment paper
15
Sift flour, cocoa powder, baking powder, and baking soda into medium bowl
16
Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes
17
Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition
18
Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart
19
Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes
20
Cool on sheets 10 minutes
21
Carefully transfer cookies to racks and cool completely
22
Repeat with remaining cookie dough
23
DO AHEAD: Cookies can be made 1 day ahead
24
Store airtight in single layer at room temperature
25
Mint Filling: Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended
26
Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy
27
Add food coloring drop by drop for desired shade of green; beat until well blended
28
If mixture looks curdled, place bowl over low heat several seconds and beat until smooth
29
Repeat as necessary until smooth
30
Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended
31
Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy
32
Add food coloring drop by drop for desired shade of green; beat until well blended
33
If mixture looks curdled, place bowl over low heat several seconds and beat until smooth
34
Repeat as necessary until smooth
35
Ganache: Line rimmed baking sheet with parchment paper
36
Bring cream to simmer in heavy small saucepan
37
Remove from heat
38
Add chocolate; whisk until smooth
39
Cool until lukewarm but spreadable, about 15 minutes
40
Spoon 1 teaspoon ganache onto bottom (flat side) of half of cookies
41
Place cookies, ganache side up, on prepared baking sheet
42
Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping)
43
Starting at outer edge of bottom (flat side) of remaining cookies and working toward center, pipe mint filling in spiral
44
Place 1 mint-filled cookie, mint side down, atop each ganache-topped cookie, pressing slightly to adhere
45
DO AHEAD: Can be made 2 hours ahead
46
Store airtight at room temperature
47
Line rimmed baking sheet with parchment paper
48
Bring cream to simmer in heavy small saucepan
49
Remove from heat
50
Add chocolate; whisk until smooth
51
Cool until lukewarm but spreadable, about 15 minutes
52
Spoon 1 teaspoon ganache onto bottom (flat side) of half of cookies
53
Place cookies, ganache side up, on prepared baking sheet
54
Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping)
55
Starting at outer edge of bottom (flat side) of remaining cookies and working toward center, pipe mint filling in spiral
56
Place 1 mint-filled cookie, mint side down, atop each ganache-topped cookie, pressing slightly to adhere
57
DO AHEAD: Can be made 2 hours ahead
58
Store airtight at room temperature