Lemon Whoopie Pies

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 1 cup sugar
• 1 teaspoon finely grated lemon zest
• 1 large egg
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 6 tablespoons unsalted butter, room temperature
• 6 ounces cream cheese, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 2 3/4 cups powdered sugar

Recipe

• 1 position a rack in the middle of the oven.]preheat the oven to 350°.
• 2 line 2 baking sheets with parchment paper and butter the paper.
• 3 to prepare the cookies.
• 4 sift the flour, baking powder, baking soda and salt into a medium bowl and set aside,.
• 5 in a large bowl, using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until smoothly blended, about 1 minute.
• 6 stop the mixer and scrape down the sides of the bowl as needed during mixing.
• 7 add the egg, lemon juice and vanilla, mixing until blended, about 1 minute.
• 8 the batter may look curdled.
• 9 on low speed, add half the flour mixture, mixing just to incorporate it.
• 10 mix in the buttermilk,.then the remaining flour just until it is incorporated and the batter looks smooth again.
• 11 drop by heaping tablspoons on the prepared baking sheet, spacing them about 3" apart.
• 12 bake the cookies one sheet at a time until a toothpick inserted near the center comes out clean and the tops feel firm, about 12 minutes.
• 13 with the exception of a thin line at the edges, the tops of the cookies should not brown.
• 14 cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
• 15 to prepare the filling.
• 16 in a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute.
• 17 add the powdered sugar and mix until smooth.
• 18 if your filling is too soft to hold its shape, refrigerate until it is firmer, about 30 minutes.
• 19 turn half of the cookies bottom side up leaving 1/4" plain edge, use a thin metal spatula to spread each with almost 1/4 cup of filling. gently press the bottoms of the remaining cookies onto the filling.
• 20 wrap each cookie in plastic wrap and refrigerate for at least 1 hour.
• 21 the wrapped cookies can be stored in the refrigerator for oup to 4 days.