RECIPE: Red Velvet Whoopie Pies with Peppermint Filling

Looking for a fun dessert this holiday season or something unique for this year's Cookie Swap?  In less than an hour, you can make 40 cookies that will leave your friends, family, and neighbors asking for more.

Red Velvet Whoopie Pies with Peppermint Filling

Ingredients

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1/2 cup buttermilk
• 1 oz bottlered food coloring (2 tablespoons)
• Striped round peppermint candies, finely chopped (optional)

Directions

1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until mixtures are combined. Stir in red food coloring.

2. Spoon dough with a rounded teaspoon measure batter 2 inches apart onto prepared cookie sheet. Bake in the preheated oven for 7 to 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.

3. Spread Peppermint and Cream Cheese Filling on bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together.

4. Serve cookies immediately. If chilled, let stand at room temperature for 15 minutes before serving. If desired, sprinkle each cookie with some finely chopped peppermint candies before serving. Makes about 40 sandwich cookies.

Peppermint and Cream Cheese Filling

Ingredients

• 6 oz cream cheese, softened
• 3 tablespoons butter, softened
• 1/2 teaspoonpeppermint extract
• 3 cups powdered sugar
• milk

Directions

1. In a large bowl, combine cream cheese, butter, and peppermint extract.

2. Beat with an electric mixer on  medium speed until light and fluffy.

3. Gradually beat in powdered sugar.

4. If necessary, add milk (1 teaspoon at a time) to make a filling of spreading consistency.