Lemon Whoopie Pies .. Mmm Mmmmm Good .. ~N~ the kitchen with Sweet Magnolias Farm

 

When Life Gives You Lemons ..

 

Make Lemon Whoopie Pies . !!!

 

 

So are you all ready for some Lemon Whoopie Pie .... ???

 

Well Abbey whipped up these delicious Lemon Whoopie Pies here in the Sweet Magnolias Farm Kitchen today ...

The house was smelling lemon fresh and it wasn't from the cleaning but from the baking

 

If you love yourself a little lemon dessert .. well you're going to love these !

 

Once again this is an easy recipe with ingredients that can be found in your kitchen or at your local grocery ..

 

Soooo Here we go ... !!!

 

 

 

 

 

 

Ingredients:

•1 1/2 cups all-purpose flour
•1/2 teaspoon baking powder
•1/4 teaspoon baking soda
•1/4 teaspoon salt
•6 tablespoons (3/4 stick) unsalted butter, at 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

 

 

 

Lemon Cream Cheese Filling:

•6 tablespoons (3/4 stick) unsalted butter, at room temperature
•6 ounces cream cheese, at room temperature
•1 teaspoon vanilla extract
•1 teaspoon finely grated lemon zest
•2 tablespoons lemon juice
•2 3/4 cup powdered sugar

 

 

 

 

 

This week I had to give you a quick sneak peek  at how they came out ... and then we'll get to the baking of them ...

 

 

 

 

 ~ Directions ~

 

1.Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

2.In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.

3.In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and lemon zest on medium speed until smooth, about 3 minutes. Add the egg, lemon juice and vanilla, mixing until blended, about 1 minute. Reduce the mixer to low speed and add half of the flour mixture, mixing until just combined. Mix in the buttermilk. Mix in the remaining flour mixture just until it's combined.

 

 

 

 

4.Drop heaping tablespoons of the dough onto the prepared baking sheets, about 3-inches apart. Bake for 10 to 12 minutes, until the tops feel firm and a toothpick inserted into the center of the cookie comes out clean. Remove from oven and let cool on baking sheets for 10 minutes before removing to a wire rack to cool completely.

 

(TIP.... the above says heaping tablespoons so we used our antique Ice cream scoop to dip the batter which equaled 2 tablespoons)

 

 

5.Once cool, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, on low speed beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute. Add the powdered sugar and mix until smooth. (If the filling is too soft to hold its shape, chill it in the refrigerator for about 30 minutes.)

 

(TIP.... Our filling was too soft and we did have to refrigerate it for the 30 minutes , it was still a little soft after the 30 minutes and could have chilled a bit longer)





Turn half of the cooled cookies upside down, flat side facing up. Drop a large dollop of filling onto the flat side of the cookie,  leaving a 1/4-inch plain edge. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all cookies are used. Place whoopie pies into the refrigerator for 30 minutes to firm up before serving. Serve cold.

 

( TIP.....The original recipe we tried said it would Yield 14 pies .. however we only ended up with 6 ..  and we did as it said scooping heaping tablespoons of batter to make the cookies 2 tablespoons as we mentioned above .. so consider that when making yours.

 

Also we made the full amount of filling and we generously filled the 6 pies and still ended up with 1/2 the filling left in the bowl so it's possible you could cut the filling recipe in half)

Well the whoopee pies came out absolutely Beautiful ...Abbey did an amazing job once again !!!

 

These Lemon Whoopie Pies are sheer decadence .. and are another winner here at the farmhouse !

 

These would be fun to make smaller ..Ours came out 4 inches in diameter by 1-1/2 inches thick when completed. I think making them 2 heaping 2 teaspoons at a time instead would make them more bite size and a fun serving size for parties, Teas, and family get together ..

 

 

These are without a doubt a delightful dessert for the spring ..

 



 

Until Next time ...

 

Wishing you many ...

 

Linking up with On the menu Monday at StoneGables

 

Linking up with Tuesdays The Scoop at the Farmhouse Porch

 

 

 

 

 

Thanks to Sweet Peas Kitchen for sharing this recipe