Friday, September 2, 2011

Lime Whoopie Pies

For the cookies:

2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt

1 egg
1/3 cup vegetable oil
Zest of 2 to 3 limes
1 cup granulated sugar
3/4 cup buttermilk

For the filling:

8 oz cream cheese, room temperature
5 tbsp butter, room temperature
3 1/2 cups sifted powdered sugar
1/2 to 3/4 tsp vanilla extract

Preheat your oven to 350F and line a 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, onto the prepared baking sheet, taking care to leave enough space between the cookies as they expand a little while baking, but not too much. Also try to keep the shape as round and even as possible, it makes it easier to match the cookies after they are baked. Bake the cookies about 8 minutes, until they are slightly golden around the edges, but do not over bake them, you want them to be tender, not hard. Once the cookies are done baking, transfer them to a wire rack to cool completely.

While the cookies are cooling, prepare the filling. In the bowl of your mixer of choice, preferably fitted with a paddle attachment, mix the cream cheese and the butter until light and well blended. Add the sifted powdered sugar, in batches, until the filling is perfectly smooth. Add the vanilla extract, mix well.

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