Name: Maple Whoopie Pies
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 1/3 cup butter, softened -; 3/4 cup sugar -; 1 large egg, room temperature -; 1 teaspoon vanilla extract -; 1 teaspoon maple flavoring -; 2-1/4 cups all-purpose flour -; 1-1/4 teaspoons baking powder -; 1 teaspoon salt -; 1/2 cup heavy whipping cream -; 1/2 cup maple syrup -; 1/2 cup finely chopped pecans, divided -; Filling: -; 1/2 cup butter, softened -; 1/2 cup shortening -; 1 teaspoon maple flavoring -; 4 cups confectioners' sugar -; 1/4 cup heavy whipping cream -; 2 tablespoons maple syrup -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Maple Whoopie Pies

1. 1/3 cup butter, softened -

2. 3/4 cup sugar -

3. 1 large egg, room temperature -

4. 1 teaspoon vanilla extract -

5. 1 teaspoon maple flavoring -

6. 2-1/4 cups all-purpose flour -

7. 1-1/4 teaspoons baking powder -

8. 1 teaspoon salt -

9. 1/2 cup heavy whipping cream -

10. 1/2 cup maple syrup -

11. 1/2 cup finely chopped pecans, divided -

12. Filling: -

13. 1/2 cup butter, softened -

14. 1/2 cup shortening -

15. 1 teaspoon maple flavoring -

16. 4 cups confectioners' sugar -

17. 1/4 cup heavy whipping cream -

18. 2 tablespoons maple syrup -

How to cook deliciously - Maple Whoopie Pies

1. Stage

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, vanilla and flavoring. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream and syrup, beating well after each addition. Stir in 1/4 cup pecans.

2. Stage

Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets; sprinkle with remaining 1/4 cup pecans. Bake until edges are light brown and tops spring back when lightly touched, 8-10 minutes. Remove from pans to wire racks to cool completely.

3. Stage

For filling, in a large bowl, beat butter, shortening and flavoring until creamy. Beat in confectioners’ sugar alternately with cream and syrup until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.