Thursday, July 11, 2013

Speculoos Spread Whoopie Pies

Photo and Recipe by: Confection Predilection
Makes about 15 - 20 whoopie pies

Cookie Ingredients
  • 1/2 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 2 1/2 cup flour
  • 2 1/2 teaspoons baking powder
  • 3 tablespoons cinnamon
  • A pinch of salt
  • 1 cup milk

Cookie Butter Frosting Ingredients
  • 1/4 cup flour
  • 1 cup milk
  • 1 cup butter, at room temperature
  • 1/4 cup confectioners’ sugar
  • 2-3 tablespoons Speculoos Sprad
  • 1 teaspoon vanilla
  • A pinch of salt

  1. For the snickerdoodle cookies: Preheat oven to 350°F. Line two baking sheets with parchment paper or spray with PAM.
In a large bowl, cream the butter and sugar together until fluffy. Add vanilla, followed by an egg.
  1. In a smaller bowl, whisk together flour, baking powder, cinnamon, and salt.
  2. Add about 1/3 of the dry ingredients to the batter, then half of the milk, then another 1/3 of the dry, the rest of the milk and finally the remaining dry. Beat a little more to ensure it is well mixed.
  3. Spoon the batter for the whoopie pies on the greased cookie sheet, keeping them about 2 inches apart. When you have the sheet filled, mix 2 teaspoons cinnamon and 2 tablespoons white sugar in a small bowl, for the topping. Sprinkle the cinnamon-sugar mixture over the tops of the cookies.
  4. Bake 7 minutes or until they bounce back when pressed but before the edges start to brown.
Allow to cool 2 minutes on the pan before transferring to a cooling rack to
  1. cool completely.
  2. For the Speculoos Spread Heritage Frosting: In a medium heavy-bottomed saucepan, whisk the flour and milk together and cook over medium heat, whisking constantly (it will clump at the bottom) until the mixture has thickened and slightly bubbly at edges (you probably don’t want it to reach boiling). Set aside to cool.
  3. Cream the butter and confectioners’ sugar until fluffy. Add vanilla, then add in cooled milk mixture and cookie butter. Beat until until the frosting is light and fluffy (like whipped cream). If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly: then beat again until it is the proper consistency.
  4. Assembling the whoopie pies: Match the cookies in pairs by size. Transfer the filling to a piping bag and pipe a small amount onto the flat side of one cookie of each pair (if you’re lazy, you can also just smear a dollop on the flat side of one cookie using a knife or spoon). Sandwich the cookies together, and press the filling to the edges. If you don’t gobble these down immediately, they can be kept in an airtight container in the refrigerator.

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