Best Orange Almond Cream Whoopie Pies Recipes

ORANGE ALMOND CREAM WHOOPIE PIES

Steps:

• Preheat oven 350 degrees and line baking sheet with parchment paper.
• In a bowl, mix the flour, baking soda, baking powder and salt; set aside. In another bowl, mix the egg, oil, orange zest and sugar. Add the dry ingredients to the wet, alternating with the buttermilk, until all the ingredients are well combined.
• Drop the dough, a teaspoonful at a time keeping the shape as rounded as possible, onto the prepared baking sheet, taking care to leave enough space between the cookies as they expand while baking.
• Bake about 8 minutes, until slightly golden around the edges, but do not overbake for they will get hard. Transfer to a wire rack to cool completely.
• While the cookies are cooling, prepare the filling. In a mixing bowl using an electric mixer, mix the cream cheese and butter until light and well blended. Add the sifted powder sugar, in batches, until the filling is perfectly smooth. Add the almond extract, mix well.
• To fill the cookies, use a pastry bag or spoon to spread the filling onto the the flat side of one cookie and then sandwich another cookie on top.

OLD-FASHIONED WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.