Apple Cider Whoopie Pies Recipes

Steps:

• Heat oven to 350 degrees. Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/4 cup/60 milliliters, about 16 to 18 minutes. Let cool completely. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)
• In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary. Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that's O.K. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.
• Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1 1/2-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 1/2 teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.
• In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners' sugar and vanilla and beat to combine. Spread about 2 tablespoons of filling on the flat side of half of the cakes. Top with the other halves.

Steps:

• Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
• Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
• Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
• To Make Cookies: In a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: If you don't want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don't end up with leftover whites!!
• In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end.
• Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely.
• To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners' sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla.
• To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.