Recipe: Red Velvet Whoopie Pies with Marshmallow Creme Filling

RED VELVET WHOOPIE PIES

2 cups flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 cup buttermilk
1 (1 ounce) bottle red food coloring
Marshmallow Cream Filling (recipe follows)

TO MAKE THE COOKIES:
Preheat oven to 375 degrees F. Line baking sheets with parchment.

In a medium bowl, combine flour, cocoa powder, baking soda and salt.

In a large mixing bowl, beat butter on medium speed 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add dry ingredients with buttermilk, beating just until combined after each addition.

Stir in food coloring. Spoon batter into 1- or 2-inch rounds on prepared sheets, leaving 1-inch in between each.

Bake 7 to 9 minutes for 1-inch cookies, 9 to 11 minutes for 2-inch cookies or until tops are set. Cool completely on baking sheets on racks. Remove cooled cookies from baking sheets.

Dollop filling on flat sides of half the cooled cookies. Top with remaining cookies, flat side down.

Store in an airtight container in refrigerator up to 4 days. Let stand at room temperature 15 to 30 minutes before serving.

MARSHMALLOW CREAM FILLING

1/4 cup butter, softened
4 ounces cream cheese, softened
1 (7 ounce) jar marshmallow creme

Beat butter and cream cheese until smooth. Fold in marshmallow creme.

Makes 60 (1-inch) or 30 (2-inch) whoopie pies
Source: Bev Burkitt, Hilliard in Columbus Dispatch, September 29, 2010