Blueberry-Lemon Whoopie Pies
Watching your figure? This vegetarian recipe has 548 calories, 6g of protein, and 23g of fat per serving. This recipe serves 6. Head to the store and pick up butter, vanillan extract, milk, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.
Instructions
Whisk the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter, sugar and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Beat in the egg until combined, scraping down the bowl. Reduce the mixer speed to low and beat in the flour mixture and milk in 3 alternating batches. Fold in the blueberries with a rubber spatula.
Line 2 baking sheets with parchment paper; coat with cooking spray. Arrange mounds of batter, about 2 tablespoons each, 2 inches apart; smooth the tops with a damp finger. Chill until firm, 30 minutes.
Bake the cookies until lightly golden, rotating the pans halfway through, 10 to 12 minutes.
Let cool on the pans for 5 minutes, then transfer to a rack to cool completely.
Make the filling: Beat the cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer on medium speed until smooth. Beat in the confectioners' sugar on low speed until combined.
Spread 2 tablespoons of filling on the flat side of 6 cookies and sandwich with the remaining cookies.
Serve immediately or refrigerate, covered, overnight.