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Banana Whoopie Pies
Nb persons: 12
Yield: 3 cookies
Preparation time:
Total time:
Source: Martha Stewart
| 2 c. | all-purpose flour |
| 1/2 tsp. | baking powder |
| 1/2 tsp. | baking soda |
| 1/2 tsp. | salt |
| 1/2 c. | mashed banana, (from 1 ripe banana) |
| 1/2 c. | sour cream |
| 4 oz. (1 stick) | unsalted butter, softened |
| 1/2 c. | granulated sugar |
| 1/2 c. | packed light brown sugar |
| 1 large | egg |
| 1 tsp. | vanilla extract |
| 16 oz. | cream cheese, softened |
| 1 c. | powdered sugar, (plus more for dusting) |
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
2. Beat butter, sugar and brown sugar with a mixer on medium-high spee, until pale and creamy, about 3 minutes. Add egg and 1/2 tsp. vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.
3. Transfer batter to a pastry bag fitted with a 1/4" plain tip. Pipe batter into 1 1/4 inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
4. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)
5. Beat cream cheese, powdered sugar, and remaining 1/2 tsp. vanilla with a mixer on medium speed until smooth, about 2 minutes.
6. Pipe or spoon 1 Tb. cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with powdered sugar, and serve immediately.
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