Americans spend over $550 million annually on Oreos, some indication of our cookie infatuation. Meeting that passion head-on, The King Arthur Flour Cookie Companion offers 400-plus recipes for almost every cookie under the sun--from traditional favorites like oatmeal and chocolate chip cookies (13 recipes including the soft and crisp kinds, plus 11 variations, such a Orange-Pistachio Milk Chocolate Chippers); to global treats like shortbread, tuiles, springerle, and biscotti; to all kinds of
Although 99 percent of the whoopie pies you’ll see at bake sales are chocolate, there’s no reason to stop there. A commercial whoopie pie baker in northern Maine distributes all manner of luscious “pies” (strawberry, lemon, vanilla) to convenience stores around Maine and New Hampshire. Believe us, these big, fat cookies, oozing their creamy filling, are comfort for the bruised psyche after a white-knuckle car ride through New Hampshire’s White Mountains on a snowy winter night!
Yield: 1 dozen (4-inch) whoopie pies
Baking temperature:
375 degrees F
Baking time:
10 to 12 minutes
COOKIES:
1 1/2 cups (15-ounce can) pumpkin
2 large eggs
2 cups (16 ounces) brown sugar
1 cup (7 ounces) vegetable oil
2 tablespoons (1 1/2 ounces) molasses or dark corn syrup
Preheat the oven to 375 degrees F. Lightly grease (or line with parchment) two large baking sheets.
TO MAKE THE COOKIES: In a large bowl, beat together the pumpkin, eggs, brown sugar, oil, and molasses. Scrape down the bottom and sides of the bowl, then beat in the salt, spices, baking powder, and baking soda.
Add the flour to the wet ingredients and beat for 1 minute, until the mixture is well combined. Scrape the bottom and sides of the bowl, then beat for a short time just to make sure everything is thoroughly mixed. Use a muffin scoop, or a 1/4-cup measure, to drop the batter onto the prepared baking sheets, 2 inches apart to allow for spreading.
Bake the cookies for 10 to 12 minutes, until they feel firm to the touch; a slight indentation will remain when you press your finger in the center. Remove the cookies from the oven and transfer to a rack to cool while you prepare the filling.
TO MAKE THE FILLING: In a small heatproof bowl, combine the gelatin and water and set aside for the gelatin to soften. In a large mixing bowl, beat together the butter and cream cheese until fluffy. Heat the gelatin and water very gently (in a larger bowl of hot water, or at low power in the microwave), stirring to dissolve the gelatin. Set it aside.
Add half the confectioners’ sugar to the butter/cream cheese mixture, beating well. Add the gelatin and mix to combine. Add the remaining confectioners’ sugar, mixing until blended, then stir in the ginger.
TO ASSEMBLE: Spread the flat side of half the cookies with the filling, using 2 generous tablespoons of filling for each cookie. Top with the remaining cookies. For best storage, wrap each pie individually in plastic wrap.
Nutrition information per serving (1 whoopie pie, 180g,): 633 cal, 30 g fat, 6 g protein, 26 g complex carbohydrates, 63 g sugar, 2 g dietary fiber, 66 mg cholesterol, 387 mg sodium, 289 mg potassium, 910 RE vitamin A, 2 mg vitamin C, 3 mg iron, 87 mg calcium, 85 mg phosphorus.
