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Candy Cane Whoopie Pies

December 18, 2010

 

Mmm candy canes and chocolate.  Mmm whoopie pies with buttercream filling.  I made this as a test before a work holiday party. They didn’t even last through the weekend. Numerous taste testers agreed that these rock! They are not full of knock-your-socks-off peppermint kick, but they are a nice twist on the holiday treat. These will keep for about 3 days in an airtight container on your counter, your fridge for about a week, or freeze them for up to 2 weeks. The recipe below makes about a dozen sandwiches, and if you bake them on parchment paper, your life will be much easier.

You will need:

  • 1 3/4 c all-purpose flour
  • 1/2 c unsweetened cocoa powder
  • 1/4 t salt
  • 1 c sugar
  • 1 1/2 c (3 sticks) unsalted butter at room temperature, divided
  • 1 egg, beaten
  • 1 c plus 2 T powdered sugar
  • 3/4 t peppermint extract
  • 6 drops red food coloring (optional)
  • 1/2 c crushed candy canes (about 4 oz.)

Then you…

  1. Combine the flour, cocoa and salt in a medium bowl.
  2. Cream together the 1 c regular sugar with 1 1/2 sticks softened butter until well blended.
  3. Beat in the egg.
  4. Add the flour mixture and beat until blended.
  5. Make a ball out of the dough; wrap in plastic. Refrigerate dough for 1 hour.
  6. Preheat oven to 350. Line 2 baking sheets with parchment paper (it will really save time and prevent messes!).
  7. Scoop out dough by the tablespoonful; roll into a ball.
  8. Flatten each ball using the bottom of a measuring cup or cocktail glass, until it is about 2-inches round.
  9. Place cookie discs about an inch apart to bake. Bake for 11 minutes or until the dough does not look wet and a small indentation appears when you lightly press the top with your finger. They will continue to set as they cool, so do not overbake!
  10. Cool on the baking sheet for 5 minutes, and then transfer to a wire rack to cool completely.
  11. Cream together the powdered sugar and the remained 1 1/2 sticks of butter. Blend in the peppermint extract. Blend in the food coloring (if using).
  12. Stir in several handfuls of the crushed candy cane.
  13. Generously spread the filling on the flat side of one cookie; top with another cookie and press together gently.
  14. Roll the edges of the filled whoopie pie on the crushed candy cane.
  15. Repeat!

 

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