Red Velvet Whoopie Pies

Red velvet...I think most people like them

and one little man in my house I know

just l o v e s them! So it was no big shock

when I made these, brought one into my son

and he just lite up. Yup, they are that good!!

* Click on image for larger picture *

Yields: 24

Total Time: 1 hr 30 min

Prep Time: 50 min

Ingredients

1 3/4 cup all-purpose flour

1/2 cup unsweetened cocoa

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup packed light brown sugar

1/2 cup (1 stick) unsalted butter, at room temperature

2  large eggs

1  teaspoon pure vanilla extract

1  tablespoon liquid red food coloring

1/2 cupbuttermilk

8 ounce cream cheese, at room temperature

1 cup marshmallow cream, such as Fluff

Red and Green pearlized sanding sugars, for decorating

Directions

Heat oven to 375 degrees F. Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour,
cocoa, baking soda, and salt.

Using an electric mixer, beat the sugar and butter
in a large bowl until light

and fluffy, about 3 minutes. Beat in the eggs,
then the vanilla and food coloring.

Alternately add the flour mixture and buttermilk,
 mixing just until incorporated.

Drop level tablespoons of the batter onto the prepared baking sheets, spacing

them 2 inches apart. Bake until the tops
are set and spring back when lightly

pressed, 6 to 8 minutes.

Let cool on the baking sheets for 5 minutes,

then transfer to a wire rack and let cool completely.

While the cookies cool, using an electric mixer, beat the cream cheese

 until smooth. Add the marshmallow cream
and beat until fluffy, about 3 minutes.

Spread 1 level tablespoon of filling onto half of

the cookies, then sandwich with the remaining cookies.

Sprinkle sanding sugar around the edges of the
whoopie pies. Serve immediately

or refrigerate, in a single layer, covered, for up to 5 days.

Bring to room temperature before serving.