By Tracey
Banana Whoopie Pies
from Martha Stewart
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mashed banana (about 2 medium bananas)
- 1/2 cup sour cream, at room temperature
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Combine the banana and sour cream in a measuring cup and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale in color and fluffy, about 3-4 minutes. Scrape down the sides of the bowl, then add the egg and vanilla extract, beating until incorporated. Alternately add the flour mixture (in 3 additions) and banana mixture (in 2 additions), starting and ending with the flour mixture. Beat only until ingredients are just combined.
Transfer the batter to a pastry bag fitted with a plain tip. Pipe the batter into 1 1/4-inch rounds on baking sheets (just approximate, I didn’t measure each one), spacing them an inch or two apart. Bake for 10-12 minutes (I baked one sheet at a time), until the edges are golden and the cookies spring back when gently pressed. Transfer baking sheet to wire rack and let cookies cool for 5 minutes, then transfer them to wire rack to cool completely.
Peanut Butter Cream Cheese Filling
from Bon Appetit
Ingredients:
- 1 1/2 cups powdered sugar
- 1 8-oz package cream cheese, at room temperature
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 cup smooth peanut butter
Directions:
Sift the powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Add the cream cheese, butter, and peanut butter to the bowl and beat on medium speed until smooth and fluffy.
Match the cookies in pairs by size. Transfer the filling to a piping bag and pipe a small amount onto the flat side of one cookie of each pair. Sandwich the cookies together, and press the filling to the edges.
Makes about 40 sandwich cookies.
