Red Velvet Whoopie Pies

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The holidays have passed and I’m sure half the country has decided to eat healthier this year, go to the gym, cut out sweets, etc. etc. well….not this girl. This girl is baking up a storm and enjoying life! It’s all about balance and moderation 🙂 With that being said, these red velvet whoopie pies are not to be missed. I know I say this about a lot of recipes, but this one is super easy. The cookies bake up soft and crackly and the filling is sweet and delicious. And with Valentine’s day right around the corner, these little pies would make the perfect, thoughtful gift to that special someone.

Red Velvet Whoopie Pies
Yield: 10 whoopie pies

Ingredients:

Cookies
1 1/2 cup all-purpose unbleached flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
4-5 drops of red food coloring (I use a thicker gel that you can find at Michaels that will get you the richer red color. I find the ones in the grocery store to be a little weak)

Filling
1 3/4 cups powdered sugar
1/2 cup vegetable shortening
1/2 cup unsalted butter, softened
1 tablespoon hot water
1/2 teaspoon vanilla extract

Instructions:

1.) Preheat oven to 375 degrees
2.) Line two cookie sheets with parchment paper
3.) In a medium mixing bowl whisk together flour, cocoa powder, baking soda, baking powder and salt to combine
4.) In a separate large bowl beat together butter and sugar until pale and fluffy
5.) Mix in egg and food coloring to butter mixture
6.) With your mixer set to low speed add the dry ingredients to the wet ingredients and mix until combined
7.) Using about 1 tablespoon of dough, shape the dough into balls and place onto cookie sheet leaving about 3 inches on all sides
8.) Using the bottom of glass, flatten out the tops of the dough balls slightly
9.) Place cookies into oven and bake until edges are set – around 7-8 minutes.
10.) Cool on baking sheet for a couple minutes before transferring to wire rack to finish cooling

Filling
1.) In a medium bowl beat together powdered sugar, shortening, butter, water and vanilla until light and fluffy
2.) Place the filling in a pastry bag with 1/2 inch round tip, or if you don’t have that, put it into a ziplock bag and cut the tip off of one of the corners (works just as well for this!)
3.) Turn half the cookies over so that the bottom is facing up and pipe about 1 tablespoon of filling over the bottom of the cookie
4.) Place remaining half over the piped cookie and press slightly together

Store in an airtight container for up to 4 days.

recipe adapted from Cooking Classy