Thursday, March 18, 2010
I made these yesterday for my friend's birthday as well as Saint Patrick's Day. Since we had class today, I made enough for the entire class. They were a huge hit! Fair warning though, these are pretty time consuming to make because you pipe the batter into a clover. And since I doubled the recipe and made 70 cookies it took a long time. But I did learn something new, printer paper is oven safe. I learned this after I forgot the pattern under the parchment paper when I baked the cookies. I used a size 12 round tip for piping both the cookie and the frosting. In the future I will reduce the amount of cocoa powder because it tasted too chocolaty for green velvet. Also the cookie will leave your mouth a bit green.
Green Velvet Whoopie Pies: Source: cookies adapted from Dinner and Dessert, originally from Better Homes & Gardens, December 2008 Idea to make them shamrock shape: http://homeiswheretheholmansare.blogspot.com
For the cookies:
4 cups all-purpose flour
4 tbsp. cocoa powder (although I recommend reducing o 2 T, possibly 1 T)
1 tsp. baking powder
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
2 cup light brown sugar, packed
2 large egg
2 tsp. vanilla extract
1 cup buttermilk, at room temperature
1/2 oz. green food coloring
For the frosting:
8 oz. cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 T vanilla extract
2½ cups confectioners’ sugar, sifted
Preheat the oven to 350˚ F.
1. I used a printed shamrock as a template under parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
4. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary.
5. Blend in the vanilla.
6. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not over mix.
7. Blend in the food coloring.
8. Transfer the batter to a pastry bag fitted with a large plain round tip (size 12).
9. Pipe the batter onto the parchment paper using the shamrock print as a guide.
10. Bake 8 minutes or until the tops are set.
11. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred. Repeat with any remaining batter.
12. Allow cookies to cool completely before sandwiching.
To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Mix in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size. Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container. I refrigerated an hour before serving.
Yield: 35 Sandwiches