These cookie classics are irresistible treats to end a wedding dinner.

Advertisement

Ingredients

For the Cookies
For the Filling

Directions

Instructions Checklist
  • Make the cookies: preheat oven to 375 degrees. In a medium bowl, sift together cake flour, salt, cocoa, baking soda, and baking powder. In the bowl of a mixer, beat together butter and sugar on medium speed until light and fluffy, about 7 minutes. Reduce speed to low, and slowly add egg and vanilla; mix until combined, about 3 minutes. Alternate adding dry mixture and buttermilk in 3 batches, beginning and ending with the dry mixture, on low speed.

    Advertisement
  • Transfer batter to a piping bag fitted with a 1-inch tip (such as Ateco #806). Pipe 1-inch circles onto 3 parchment-lined baking sheets, spacing them 1 inch apart. Bake for 8 minutes, until slightly firm. Set tray on a wire rack to cool.

  • Make the filling: In the bowl of a mixer, beat together butter, milk, and confectioners' sugar until light and fluffy, about 10 minutes. Add creme de menthe oil and food coloring, and mix to combine, 1 minute. Transfer filling to a piping bag fitted with a 1/4-inch tip (Ateco #12 is recommended). Pipe filling onto half of the cookies, and then top with remaining cookies.

Cook's Notes

Unfilled cookies can be stored at room temperature in an airtight container for 2 days. The filling can be stored in the refrigerator for 1 week; allow to come to room temperature before using.

Reviews (2)

Rating: Unrated
01/07/2013
whoopie pie
Rating: Unrated
01/07/2013
whoopie pie